Instructions
- Prepare the charcoal barbecue for cooking using indirect very low heat (105°C-135°C) with your desired smoking wood chunks.
- View Grill Skill for setting up your 57 cm Kettle for Low and Slow Cooking
- This cooking method is only compatible with 3rd Generation Weber Q+ and Weber Family Q+ Models (released in 2023 or later) Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or pecan wood chips for this recipe. Once your wood chips have soaked, prepare the barbecue for cooking using indirect very-low heat (105°C-135°C). Set up your barbecue with a convection tray and roasting trivet, and preheat as directed with smoker boxes and a water pan installed.
- View Grill Skill for setting up your Weber Q for Low and Slow Cooking
- Prepare your barbecue for cooking using indirect very low heat (105°C- 135°C). Install a Wet Smoke Kit under the cooking grills, or add a large drip pan filled with tap water onto the lower cooking grill.
- View Grill Skill for setting up your Pellet Barbecue or Smoker for Low and Slow Cooking
- Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the lamb in the indirect cooking zone and roast over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in the spray bottle every hour.
- Once the barbecue has preheated and smoke is visible, adjust it to the settings for indirect very low heat. Place your lamb onto the trivet. Roast the lamb, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.
- Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Place the lamb onto the barbecue. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.
- After 4 ½ hours, or once the lamb is well coloured, place it on several sheets of aluminium foil and spritz generously. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding contact with the bone. Cook for a further 2 hours over indirect very low heat, or until the internal temperature reaches 93°C.
- Leave the lamb to rest in the foil for at least 30 minutes before serving.
- Shred the lamb with two forks and serve.
Lamb Rub
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