Recipe - Low & Slow Lamb Shoulder

Low & Slow Lamb Shoulder by Adriano Ferreira de Andrade

Serves: A family of 4 - 5


  • Boneless Lamb Shoulder (semi boneless flat not rolled) – 2kg
  • BRZ Food Mexicana spice
  • Red Wine


  • BBQ or smoker with a temperature gauge or thermometer
  • Foil Tray
  • Aluminium Foil


  1. Apply a thin layer of American mustard over the lamb, this will help the spice to stick better over the meat.
  2. Apply a good amount of BRZ Food Mexicana spice over the lamb shoulder.
  3. Place the meat on a plate uncovered in the fridge to rest for 1 hour.
  4. Fire up your BBQ or smoker configured for indirect cooking (refer to manufacturer’s instructions). Bring to a steady temperature of 160°C (320°F).
  5. Add your favourite wood for smoking (refer to manufacture instructions). My favourite wood for lamb is hickory.
  6. It’s time to add your lamb shoulder to the BBQ. Place the meat on a foil tray and add half of the wine bottle at the bottom of the tray. Cover the tray with aluminium foil.
  7. Place the foil tray into the BBQ for indirect cooking.
  8. Close up your BBQ to start cooking and keep watching the temperature targeting a steady 160°C (320°F).
  9. Cook for 2 hours or until meat is very tender.
  10. Open your BBQ and remove the Lamb shoulder from the BBQ
  11. Remove lamb from tray, reserving juices in tray, and cook lamb on barbecue over direct the heat for 5 minutes on each side or until browned and slightly crispy.
  12. Cover lamb shoulder and rest for 10 minutes.
  13. Return the foil tray on the direct heat and bring juices to the boil. Simmer until reduced by half.
  14. Slice lamb and spoon over the juice.