Main Course
Shoulder of Lamb
Method
Set the Big Green Egg for indirect cooking to 200◦C.
Rub the lamb with Olive oil and then rub with garlic and a liberal dose of salt.
Place the lamb in a roasting tin with a cup of water and scatter the thyme sprigs over the lamb. Surround with lemons.
Close the Big Green Egg dome and after 15 minutes reduce the heat to 150◦C.
Allow the lamb to cook for 4 - 7 hours.
Recipe courtesy of chef Arnold Tanzer of Food on the Move.
