Overview
Lamb shoulder is a hardworking muscle that risks being tough unless cooked low and slow. With gentle heat and a good bit of time, some very special magic happens – the fats, collagens and sinews melt down giving you the most tender meat imaginable.
Prep the lamb
Make 10-14 deep incisions in your shoulder of lamb.
Place the anchovies and rapeseed oil into a pestle and mortar with a pinch of sea salt. Work this into a paste.
Rub the entire shoulder with rapeseed oil then your anchovy paste then insert the rosemary sprigs and halved garlic cloves into the incisions.
Drizzle the shoulder with honey and season with cracked black pepper.
To help the marinade bed in, you can prepare the lamb shoulder up to this point the night before. Make sure to remove from the fridge two hours before your cook.
Set up your EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place, topped with a Cast Iron Searing Grid. The target temperature is 140°C.
Once your EGG is up to temperature, place the shoulder directly onto the grid and cook until it reaches an internal temperature of 84°C. This should take around 4-5 hours.
Turn up the heat
To give the edges of the meat a lovely touch of caramelisation, increase the temperature to 160°C and turn the lamb over on the grid. Wait until the shoulder reaches an internal temperature of 90°C. Make sure you keep an eye on it, as you don’t want it to overcook!
Take your lamb off the EGG and cover with tin foil. Leave to rest for 45 minutes.
To serve, carve or just pull apart!
