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


  • Apply a thin layer of American mustard over the lamb, this will help the spice to stick better over the meat.
  • Apply a good amount of BRZ Food Mexicana spice over the lamb shoulder.
  • Place the meat on a plate uncovered in the fridge to rest for 1 hour.
  • 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).
  • Add your favourite wood for smoking (refer to manufacture instructions). My favourite wood for lamb is hickory.
  • 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.
  • Place the foil tray into the BBQ for indirect cooking.
  • Close up your BBQ to start cooking and keep watching the temperature targeting a steady 160°C (320°F).
  • Cook for 2 hours or until meat is very tender.
  • Open your BBQ and remove the Lamb shoulder from the BBQ
  • 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.
  • Cover lamb shoulder and rest for 10 minutes.
  • Return the foil tray on the direct heat and bring juices to the boil. Simmer until reduced by half.
  • Slice lamb and spoon over the juice.