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Posted by on 6 Oct 2014 in Featured, Kamado Joe, Meat | 0 comments

Autumn Slow Cooked Shoulder of Lamb

Autumn Slow Cooked Shoulder of Lamb

Shoulder of lamb is blindingly tasty if it’s cooked slowly, and with that added signature Kamado Joe flavour it is quite sublime writes Sandra Tate… I’m afraid only an entire shoulder will do for this, but in comparison to the leg, it is a relatively cheap cut of meat. On average the shoulder is going to weigh in at 2kg and probably half the price you’d pay for the leg. Because of its distribution of fat it makes for a very rich, tender, buttery result – so long as you give it time! It will feed 6 people, so long as they’re not too greedy.

lambshoulder3To add to, and enhance, the flavour it is best to get some seasoning right into the meat. Make a flavoursome paste by placing an entire small can of anchovies (trust me the lamb does not end up tasting fishy) and a small amount of the oil (I buy anchovies in olive oil) into a mortar, or bowl, and add 3 fat cloves of garlic, peeled & crushed; then the leaves of a good sprig of fresh rosemary, roughly chopped; and the leaves from a small sprig of fresh thyme. Grind all together with a pestle to make a thick paste. Now make incisions into the upper, skin side, of the meat with a small sharp knife and push some of the paste into each. Season the entire shoulder with salt and pepper.

Cover and leave at room temperature while you get the Kamodo Joe ready. For the first stage of cooking, light the charcoal and adjust the vents to maintain a temperature of 225°C/430°F, place the grill rack at high level with heat deflector below and a drip tray – you are now ready to brown the meat. Place the joint skin side up into the grill rack, drop the lid and cook for 15-20 minutes to browned.

Adjust the Kamado Joe vents down to maintain a heat of 150°C/300°F. Remove the joint carefully and wrap in a double layer of aluminium foil, draw together loosely and seal. Return the parcelled shoulder to the grill and cook for a further 3 hours or until the shoulder meat has shrunk away from the bones and is meltingly tender.

Serve with roasted sweet root vegetables and cook boulangere potatoes in a dish beside the lamb for maximum delight!


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