Slow roast lamb shoulder with mint and mustard

Serves 4-6

Ingredients
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 clove minced

1. Combine the marinade ingredients into 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, approx. 130 degrees using just a small amount of lump wood. This will need to be topped up every 40 mins.
4. Add the lamb to the barbecue. 
5. Roast for around 5 hours until a core temperature on 88 degrees is reached
6. Let the meat rest for 10-12 minutes, uncover before serving.

Garden cook barbecue tool and accessories useful for this Spring lamb recipe

Good quality hand spun pan or skillet found in our cookware section

Pink butcher paper for the barbecue found in our essentials section

Nest of hand thrown ceramic bowls found in our tableware section

Handmade garden candle in ceramic pot found in our decor section

Large enamel marinating bowl found in our tableware section