Shoulder of Lamb


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


  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.

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