Low & Slow Lamb Shoulder by Adriano Ferreira de AndradeServes: 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.