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Slow roast lamb shoulder with mint and mustard

You can't beat Lamb for a Spring feast

 Roz Cooper   Spring 2022 Join us on        @thebbqmag

 #RozCooper #Lamb




Serves 4-6
Cook time 2-2.5 hours




Slow roast lamb shoulder with mint and mustard

  • 2.5kg lamb shoulder
  • 2 onions, halved and finely sliced

For the marinade

  • 4 tsp homemade or good quality mint sauce
  • 2 tsp Dijon mustard
  • 1 garlic cloved minced




  1. Combine the marinade ingredients in a bowl.
  2. Score the lamb all over and rub the marinade evenly into the meat. Add the onions to a roasting dish. Place the marinated lamb shoulder into the dish. Seal with butcher paper.
  3. For this recipe we use a kettle style charcoal BBQ with a lid. Prepare the barbecue for indirect heat, approximately 130°C using just a small amount of lumpwood. This will need to be topped up every 40 minutes.
  4. Add the lamb to the BBQ.
  5. Roast for around 5 hours until a core temperature of 88°C is reached.
  6. Let the meat rest for 10-12 minutes uncovered before serving.


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