https://www.copymethat.com/r/6kzPwgNCQ/barbecue-slow-cooked-lamb-shoulder/
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6kzPwgNCQ
2024-04-28 00:32:56
Barbecue Slow-Cooked Lamb Shoulder
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Spicy, tender and juicy, serve this pull-apart lamb with rice or flatbreads for mopping up all the juices
Prep: 25 mins - Total Time: 3 hrs 15 mins + Overnight Marinating.
COOKING INDOORS?
Preheat the oven to 220°C, fan 200°C, gas 7. Place the lamb in a roasting tin, cook for 25 mins initially then turn down to 160°C, fan 140°C, gas 3, and roast for 2-3 hrs until the meat is falling apart.
GET AHEAD:
* Marinate the lamb the night before. Part-prepare the sauce up to the end of step 5 up to 24 hrs ahead.
Prep: 25 mins - Total Time: 3 hrs 15 mins + Overnight Marinating.
COOKING INDOORS?
Preheat the oven to 220°C, fan 200°C, gas 7. Place the lamb in a roasting tin, cook for 25 mins initially then turn down to 160°C, fan 140°C, gas 3, and roast for 2-3 hrs until the meat is falling apart.
GET AHEAD:
* Marinate the lamb the night before. Part-prepare the sauce up to the end of step 5 up to 24 hrs ahead.
Ingredients
- 1 x 1.8 to 2kg bone-in lamb shoulder
- 1 tbsp olive oil
- 1⁄2 tbsp onion granules
- 1⁄2 tbsp garlic granules
- 1⁄2 tbsp scotch bonnet or hot chilli powder
- 1 tsp smoked paprika
- 1 tbsp ground black pepper
- 1 tsp fine sea salt
- coriander, to garnish
- subheading: FOR THE SAUCE:
- 2 tbsp olive oil
- 1 onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 Maggi seasoning cube or stock cube*
Steps
Directions at sainsburysmagazine.co.uk
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