How to Cook a Shoulder of Lamb over a Fire Pit

What you’ll need:

  • 1 shoulder of lamb – boned out - ours is from CJ Gibbons Butchers in Hay.
  • Marinade
  • 300g Natural Yoghurt
  • 2 cloves garlic – crushed
  • 1 tbspn Curry powder*
  • Glug of Rapeseed oil
  • Salt and pepper

(*A mixture of spices could be used instead of Curry powder 1 tspn each of Ground coriander, ground cumin, Garam masala, ½ tspn Turmeric ½ tspn Paprika)

Serve with

  • Soft rolls (ours are from Talgarth Mill) or warmed pitta bread
  • Rocket, mint and coriander salad

Let’s Cook!

Put all the marinade ingredients into a flat dish big enough to take the shoulder of lamb, mix them all together. Add the lamb and massage the marinade into the meat.

Leave for up to 12 hours if possible or at least a couple of hours so that the meat can take on the flavours.

Light your fire pit with KindleFlamers and kiln dried wood - we recommend Certainly Wood.

Get a good body of heat going and allow the flames to die down. Then place the grill on top and when hot add the lamb shoulder.

The cooking time will vary depending on how thick the joint is after it had been boned out, but it will need at least an hour if not longer to cook it through. Keep turning the lamb; if you are losing heat add some more fuel to the fire.

The cooking time will vary a little depending on how thick the piece of lamb is and the size and of course how you like your lamb cooked. (if you have a meat thermometer check the core temperature and it should be over 65°c ).

Once it has cooked the meat needs to be rested for about 10 minutes before slicing and serving.

Serve with a rocket, mint and coriander salad inside a soft roll or warmed pitta bread pocket. Enjoy!

Fancy a drink with that? I heartily recommend The Hedgerow Handbook Gin from Adele Nozedar it is delicious - ‘Chapter 2’ is out today!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.