Smoky BBQ Lamb Shoulder
Smoky BBQ Lamb Shoulder



  • 2.5kg bone-in lamb shoulder
  • 3 tbsp veg oil
  • 10g each ground coriander and cumin
  • 10g caraway seeds
  • A splash of Worcestershire sauce
  • 5 garlic cloves
  • 1 chopped red pepper
  • 2 chopped red onions
  • 1 chopped red and green chilli
  • 2 tbsp red wine vinegar
  • 500ml lamb stock
  • Flatbreads and salsa, to serve
  • Pierce the lamb all over and drizzle with oil. Rub with the spices, salt and pepper and the Worcestershire sauce. Massage well and then chill for at least an hour in the fridge. When ready to cook, set the barbecue to a low glowing heat - about 125-140C. Cook the lamb for 2.5 hours or until cooked through, then transfer to a roasting tin. Add the peeled garlic to the tin with the onions, chillies, vinegar, stock and red peppers, and cook for 1.5 hours more.
  • Once the lamb is falling off the bone, remove from the tin and pull out the shoulder blade. Place the meat on a platter. Tip all the vegetables and juices into a food processor and blitz to make a smoky chilli sauce, then serve with flatbreads, salsa and whatever else you fancy!
4 hrs
6 serving

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