Preparation
- Flip over your Lamb Shoulder onto the reverse side to remove the rib and neck bones. Follow all the way down the bone with a sharp knife, pushing the meat away from the bone as you go down.
- Follow down the neck before using the tip of the knife to make a clean cut before making a clean cut on the other side of the neck bone to remove completely.
HOT TIP – Watch the video to see exactly how James prepares and cuts his Lamb Shoulder for a step by step guide.
- Trim off any heavy excess fat whilst still leaving a little in places for flavour. James’s tip: There is loads of good fat inside the shoulder so you won’t lose any moisture when trimming the heavy fat from the top.
- Leave the blade bone inside, but now take out the remaining neck and rib bones.
- Layer the lamb with a rub of your choice, James used Culley’s Lamb & Rosemary rub for this recipe for an excellent match to the Lamb.
HOT TIP – Don’t be shy with your rub! Pile it on, the more the better.
- Cook the Lamb Shoulder for 5-6 hours on 275 degree Fahrenheit (135 Degrees Celsius).
- Foil wrap the Lamb with for the last 2-3 hours depending on feel and put back in the grill. You can also spritz the lamb and add Manuka Honey blends for extra flavour at this stage.
- Remove the Lamb Shoulder and use either meat claws or two forks to pull apart the lamb.
- Transfer to a foil tray and mix in a sauce of your choice.
- Devour instantly or store as a filler for some incredible meals.