Preparation Time: 30 min
Cooking Time: 4-5 hrs
Wood Type: Charcoal
Additional equipment: BBQ
3 applewood chunks
1 Lamb Shoulder (bone in)
White Cabbage Salad
1 small white cabbage
1 small pomegranate
We’ve taken the traditional Easter Sunday lunch and put a middle eastern twist on it.
A lamb shoulder is one of the best cuts of meat to smoke on a BBQ - particularly if you’re just starting out. The layers of fat and large bone make it a very forgiving cut to cook. This is so delicious once you try it for the first time you’ll never want to eat lamb any other way.
Start by getting your bbq up to temperature. You want to layer your charcoal with your applewood chunks and then with your firelighter in place at the top of the charcoal pile get your fire going. You want to cook the lamb indirectly over the fire so set your BBQ up appropriately for this (there are many different ways to do this with various BBQ’s).
Once your BBQ reaches 140c you are ready to cook. Season your shoulder liberally with salt and pepper and set it in your BBQ. You are aiming for an internal temperature of 84c which should take 4-5 hrs. Once you hit this point raise the temperature of your BBQ and continue to cook on all sides for another 30 mins to caramelise the skin and reach a final internal temperature of 90c - you want to be able to pull the bone out of the lamb with little resistance.
To make the salad simply slice the cabbage thinly and mix with the other ingredients. Do this last minute so the cabbage maintains a nice crunch.