Ingredients:

• 1 Lamb shoulder, bone in
• 60ml Olive oil
• 4 cloves of garlic
• Couple of lemons cut in half
• Handful thyme
• Season to taste

Method:

1. Set the Big Green Egg for indirect cooking to 200◦C.
2. Rub the lamb with Olive oil and then rub with garlic and a liberal dose of salt.
3. Place the lamb in a roasting tin with a cup of water and scatter the thyme sprigs over the lamb. Surround with lemons.
4. Close the Big Green Egg dome and after 15 minutes reduce the heat to 150◦C.
5. Allow the lamb to cook for 4 – 7 hours.

Recipe courtesy of chef Arnold Tanzer of Food on the Move.