Slow cooked lamb shoulder


Slow cooked lamb shoulder

This is a sure fired fire cooking winner with the ‘rolling eyes in the back of your head’ flavours that you and your guests will not get enough of.  One of our very favorite one pot wonders!!!

Serves : 6 - 8

Prep Time : 10 minutes

Cook Time : 5 - 6 hours  

Desired Internal Food Temp : 80°C if you wish to slice. 90-95°C if you wish to pull apart


  • 4 x Medium sized Maris Piper potatoes (washed)
  • 2 x Red onions peeled and sliced
  • 4 x Cloves of garlic, peeled and sliced
  • 1 x 2.5kg Lamb shoulder on the bone
  • 4 x Sprigs of rosemary
  • 400ml Water
  • Salt and pepper for seasoning


STEP 1 : Firstly set the barbecue to cook indirectly, with the bottom valve only just open to allow a little airflow.  Light the barbecue using a chimney or coals directly. 

STEP 2 : While the barbecue is firing up, place a deep sided casserole dish on the indirect side of the barbecue (large enough to sit the shoulder of lamb in).  Then layer in the sliced potatoes, onion and garlic, seasoning each layer lightly with salt and pepper.

STEP 3 : Now pour in the water, place on the rosemary sprigs and finally lay the lamb on the top of the potatoes.  Season the lamb with a little salt and pepper and place in the barbecue grill in between the coals so it cooks indirectly.  By this time, the charcoal will have settled and you are ready to cook the lamb shoulder.

STEP 4 : Place the lid onto the barbecue with the temperature gauge over the lamb side.  You will want it to read between 140°C and 150°C.

STEP 5 : Proceed to cook the lamb shoulder for 5 to 6 hours checking every now and then. You may wish to top up the charcoal half way through the cooking to keep the temperature going.  Hand place the charcoal, don’t pour from the bag as you don’t want dust on the food and don’t overload with charcoal too!  A little goes a long way. Simply add another good layer of charcoal to the embers, this will take in a matter of minutes and continue to slowly burn away with the right regulated airflow.

 : Once the lamb has hit your target temperature, remove from the barbecue, then cover with tin foil and allow the shoulder to rest for 10 minutes or so.

 : When you are ready to serve, slice or pull that lamb apart and plate up along with some of the tasty potatoes and a few spoonfuls of the lamb and onion stock.

 : With any left overs we suggest you make yourself the best lambwich ever. Proper memory making food!