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Lamb Shoulder

  • Meat Lamb
  • Cut Shoulder

Lamb Shoulder | Masterclass

Ingredients

Lamb

  • 2 x 1.5kg Lamb shoulder, bone in 

Rub

  • 70g Baharat (Lebanese 7 spice)
  • 10g sumac
  • 30mls lemon juice
  • 30g chopped fresh rosemary
  • 75g Cracked black pepper
  • 35g kosher Salt
  • 20mls olive oil

Spritz

  • 1/3 pomegranate molasses
  • 1/3 Apple cider vinegar
  • 1/3 water

Serving Suggestions

  • Celery, Fennel and Apple Salad
  • Lemon wedges

 

Preparation

  1. Combine Baharat, sumac, lemon juice, rosemary, pepper, salt and oil in a bowl.
  2. Rub over lamb shoulder, set aside for 15 minutes.
  3. Pre heat barbeque 130°C - 135°C.
  4. Place lamb shoulder in the barbeque. Place a probe in the thickest part of meat. Cook lamb to an internal temperature of 65°C. Using the spritz, spray every 30-60 minutes to ensure meat remains moist.
  5. Remove lamb shoulder and wrap in foil (Texas crutch hold). Place back in barbeque to finish cooking to internal temperature of 95°C. Remove , open foil for 5 minutes to allow steam to escape, and re-wrap in foil and tea towels, place into an esky and rest for 30 minutes
  6. Unwrap the lamb, serve with celery, fennel and apple salad and lemon wedges.

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