Smoked lamb shoulder with mint & coriander sauce

The cook

1. 01

   Step 1SORT THE FIRE

   Set your kettle or kamado for indirect cooking at 130°C. On a kettle, bank the charcoal to one side and put a drip tray beneath the cooking area on the other. On a kamado, fit the heat deflector and a drip tray. Add 2 small chunks of oak to the charcoal. Let the temperature settle and the thick white smoke clear before the lamb goes on.

2. 02

   Step 2SEASON PROPERLY

   Pat the lamb dry and trim away hard lumps of fat, leaving a thin covering. Mix all the rub ingredients. Coat the shoulder lightly with the olive oil, then press the rub over every side and into the folds. No need to slash it to bits — keep that shoulder intact.

3. 03

   Step 3LET IT SMOKE

   Put the lamb over the indirect zone, fat-side up, and close the lid. Smoke at 130°C for roughly 4–5 hours, until the crust is dark and the seasoning no longer wipes off easily. The centre will usually be around 70–80°C at this point. Measure in the thickest meat, away from the bone. Keep the lid shut between checks and replenish fuel as needed.

4. 04

   Step 4WRAP IT UP

   Sit the shoulder in a snug roasting tin, pour the 150 ml water around it without washing off the crust, and cover tightly with a double layer of foil. Return to the indirect zone at 130°C. The sealed tin traps moisture and helps the shoulder push through the slow middle stretch.

5. 05

   Step 5COOK UNTIL IT GIVES

   Cook for another 3–4 hours, checking towards the end. Aim for roughly 93–96°C internally, but let tenderness make the final call: a probe should slide into several thick parts with almost no resistance, and the blade bone should feel loose. If it still grips the probe, seal it back up and keep cooking. Allow 7–9 hours overall, sometimes longer.

6. 06

   Step 6REST. DON'T SKIP IT.

   Take the tin off the BBQ and carefully open the foil for 10 minutes to release the fierce steam. Cover again and rest in a warm spot for another 50 minutes. Keep the juices in the tin — that's proper flavour, not washing-up water.

7. 07

   Step 7MAKE THE GREEN SAUCE

   While the lamb rests, finely chop the mint, coriander and chilli. Stir together with the garlic, lemon juice, vinegar and extra virgin olive oil. Season with salt to taste. Keep it loose and a little rough, not a smooth green paste. It should taste sharp and punchy against the rich meat.

8. 08

   Step 8PULL AND PILE

   Lift out the bone and pull the lamb into generous chunks, discarding any tough fatty bits. Skim excess fat from the tin juices, then spoon enough juices through the meat to make it glossy. Pile onto a warm platter and spoon over some green sauce, with the rest alongside. Get it to the table while it's hot.