Kiddipedia
Thanks to @skipper_rutts BBQ
Ingredients
1 bone in lamb shoulder
2 teaspoons sumac
2 teaspoons cumin powder
2 teaspoons sea salt
2 teaspoons sweet paprika
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried oregano
3 cloves garlic crushed
¼ cup olive oil
Method
- Preheat smoker or hooded gas BBQ to 150c
- Combine the garlic and spices with olive oil and rub over the lamb shoulder on all sides.
- Place the lamb on the BBQ and cook for 3 hours uncovered.
- After three hours wrap the shoulder tightly in aluminium foil, place in a baking tray (disposable aluminium trays are great to) and allow to cook further until the meat is fall apart tender, approximately another 2-3hrs*.
- Allow to rest in the tray while still wrapped in foil for at least 30 mins. Resting the meat wrapped in the foil and a towel inside an esky for up to 3 hours will provide even better results as the meat has time to further tenderise and marinade in the cooking liquid.
- Once rested the bone should pull out very easily, use two forks to pull the meat apart and mix in the juices that will have accumulated in the foil and tray.
- Serve with fresh hummus, tabbouleh, pickled onion and cabbage on lightly toasted pita bread.
*To tell if the lamb is ready use a digital meat thermometer to monitor the internal temperature and test for tenderness. The internal temperature should reach 96 degrees Celsius and when you poke the meat the probe should enter with very little resistance. If you do not have a thermometer poke a skewer or fork into the meat, if the skewer enters the meat with little to no resistance the meat is ready.
