Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Slow Cooked, Aromatic Shoulder of Lamb

Slow Cooked, Aromatic Shoulder of Lamb

Even though it's summer, the slow cooking doesn't have to stop!

It is time to light the barbecue, Big Green Egg or oven and enjoy a slow-cooked, succulent shoulder of lamb... perfect for alfresco family feasting!

Difficulty:
Prep time: 20 minutes
Cook time: 2 hours 10 minutes
Serves: 6
Slow-Cooked, Aromatic Shoulder of Lamb Image 1
Slow-Cooked, Aromatic Shoulder of Lamb Image 2

Related Tags

Ingredients

  • Darts Farm Master Butcher's Shoulder of Lamb 1.8 - 2.2kg (bone in) 
  • 2 tsp Dorset Sea Salt
  • 5 Garlic Farm garlic cloves, crushed
  • 1 tbsp coriander
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp fennel seeds
  • 1.5 tsp ground black pepper
  • 2 tbsp dried thyme
  • Finely grated zest of 2 oranges
  • Thumb-sized piece of fresh ginger, finely grated

 

Method

For this dish, you’ll need enough lit charcoal to keep burning steadily for at least 2 hours!

  1. Toast the seeds in a small, dry frying pan, swirling them often over a medium heat (on the barbecue grill or the hob), until fragrant. Tip into a pestle and mortar or spice grinder and work to a medium-fine powder. Add the garlic, grated ginger and any ginger juice, the orange zest, thyme and seasoning, then work to a paste.
  2. Smear the paste generously over the lamb, making sure any of the rub that falls on the work surface makes its way back onto the lamb.
  3. Grill the lamb on the hot barbecue or Big Green Egg for 3 minutes on each side until well coloured but not burnt. If flames flare up from the dripping fat, gently move the lamb away from them. Transfer the lamb to a baking tray lined with a double layer of foil. Pour in a glass of water and loosely scrunch another double layer of foil over the top of the lamb. Put the tray on the barbecue grill, then shut the lid, making sure the air vents are two-thirds closed on the top and bottom (to keep the temperature between 180-200°C).
  4. Cook the lamb for 2 hours. Check it every half hour – if it appears to be burning or the juices in the tray seem to be boiling away, add more water.
  5. About 15 minutes before the lamb is ready, remove the covering foil and shut the lid again. When cooked, rest the lamb on a platter, covered with foil, for 15 minutes or so. Serve the lamb with the juices poured over.

Be part of our community

Keep up to date with news from the farm, food & drink masterclasses, events, recipes, artisan products and much more!
Archive

Related blog posts

Harry's Restaurant BBQ Pork Ribs

Harry's Restaurant BBQ Pork Ribs

We love Harry's in Exeter and are proud to supply them!

Read article

Must Have Barbecue Meat!

Must Have Barbecue Meat!

Discover some of Michael's favourite cuts of meat from the Darts Farm Butchers and take your barbecue skills to the next level.

Read article

Shop Online