- 1 shoulder of lamb, bone in, approx. 1.8-2kg
- 2 onions, peeled and roughly chopped
- 6 whole cloves garlic, peeled
- 250ml larger or pale ale
- juice 1 lemon
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tbsp olive oil
- flaked sea salt and freshly ground black pepper
To Serve (optional):
- toasted flaked almonds
- sliced red onion
- lemon wedges
- naan bread
- roast vegetables
- Bring the lamb to room temperature by removing form the fridge for about 30 minutes before cooking.
- Sit the lamb on a chopping board, skin side up, and lightly score the skin with a sharp knife. Scatter the onions and garlic in the base of a large oven-proof dish or roasting tray that fits in your barbeque with the lid down, and pour over larger or ale. Sit the lamb on top of the onions.
- Mix together the, lemon juice, cinnamon, cumin, coriander, chilli powder, turmeric, ginger, olive oil, a good pinch of salt and some black pepper. Slowly pour all over the top of the lamb.
- Prepare the barbeque with the baffle in upright position, so it is burning at about 150°C for low and slow cooking.
- Cover the dish or roasting tray with a lid or large piece of tin foil, securing tightly. Roast in the barbeque with the lid on for 3 ½ hours, then remove the foil. Increase the heat to around 250°C by increasing the air flow. Continue to roast for a further 30 minutes for the top of the lamb to colour.
- When the lamb has cooked, transfer to a large warm serving plate and leave to rest for 20-30 minutes, loosely covered with foil.
- Serve the meltingly tender lamb pulled apart into chunks, allowing it to soak up the juices on the bottom