Butterflied lamb shoulder, low-grilled
A butterflied lamb shoulder, slow-cooked over indirect embers, with a marinade of anchovy and rosemary and grilled lemon. Low and slow, with umami depth.
Finely chop the anchovies, rosemary and garlic and blend with olive oil and a little lemon zest into a paste.
Rub the lamb shoulder with the paste and let it rest for at least 2 hours.
Cook over indirect, gentle embers for about 2.5–3 hours, until the meat is tender and pulls apart easily.
Briefly grill the halved lemons. Let the shoulder rest, carve coarsely and serve with the grilled lemon.
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