1 medium lamb shoulder (about 2-205kg), bone in, trimmed and scored with a sharp knife at 1cm intervals
¼ cup (60ml)
Char grilled vegetables
In a bowl combine McCormick Grill Mates Tennessee Smokehouse BBQ Rub, orange zest and olive oil forming a paste. Smear the paste generously over the lamb, making sure the lamb is well coated. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours (or overnight).
Preheat BBQ to high heat.
Brown the lamb on a hot barbecue for 3 minutes on each side until well coloured but not burnt. Transfer the lamb to a baking tray lined with a double layer of foil. Pour in 1 cup (250ml) of water and cover tightly with another double layer of foil. Place the tray in the BBQ, continue cooking over indirect heat (150˚C-170˚C) with the lid closed for 2-3 hours. Check every half hour –baste lamb with McCormick Grill Mates Sweet Pepper BBQ Sauce, if lamb appears to be burning or the juices in the tray have reduced away (evaporated), add another ½ cup (125ml) of water.
15 minutes before the lamb is ready, remove the covering foil and close the lid again. When cooked, rest the lamb, covered with foil, for 15 minutes.
Serve with BBQ char grilled vegetables.
Oven Tip: Rub the paste on top and bottom of shoulder and place lamb into a baking dish with 1 cup of water and covered with foil. Roast in a preheated oven 150°C for 3 hours.