Rosemary Smoked Lamb Shoulder
Tom Gozney makes wood-fired cooking effortless with the Dome Gen 2 Series and Wood-Fire Control Kit—like rosemary-smoked lamb, his family favorite.
- Prep Time
- 15 minutes
- Cook Time
- 3-4 hours
Ingredients
- Serves
- 6
Equipment Needed
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Instructions
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Step 1
Preheat the Gozney to 170°C / 340°F. To prepare the lamb, season the shoulder generously with salt and rub with a little oil. Place into a cast iron pan, wrap tightly with foil, and place into the oven with the door on. Cook for 2½ - 3 hours until the meat is tender and pulling away from the bone.
Step 2
To finish the lamb, remove the pan from the oven and increase the temperature to 300°C / 572°F. Take the lamb out of the pan and add the onions, chilli, thyme, and garlic. Drizzle with oil, season with salt, and return the lamb on top. Place into the oven for 8 - 10 minutes until the lamb develops a deep brown colour, turn occasionally.
Step 3
To smoke the lamb, reduce the oven to 170°C / 338°F. Lay the rosemary sprigs directly on the embers, close the door, and allow to smoke for 10 - 15 minutes until the vegetables are cooked through and the oven is fragrant with rosemary. If the vegetables need a little longer set the lamb aside to rest and continue to cook the vegetables for 5 - 10 minutes.
Step 4
To serve, fork apart the lamb shoulder and serve hot with the roasted vegetables and potatoes.
