Citrus & Pomegranate Lamb Shoulder

Method

1. 1

   PrepOptional

   Dry brine — the night before

   Pat it dry, then salt all over — roughly ½ tsp per 450 g. Leave it uncovered in the fridge overnight.

   Why: This seasons it deep and dries the surface for a better bark. You can skip it, but it’s worth doing.

   Cook from here
2. 2

   Prep

   Season & bring to room temp

   Rub with a little oil, then massage in the zest, garlic and spices. Leave it out while you set up.

   Why: Going on fridge-cold makes it cook unevenly, so give it 45–60 minutes to take the chill off.

   Resting60:00

   Start

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3. 3

   Prep

   Fire up & get the probe in

   Fill the pellet box and set Smoke mode (120°C) — no preheat needed. Push a probe into the thickest part, keeping clear of the bone.

   Grill120°C

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4. 4

   Smoke

   Smoke it low & slow

   Hold it at 120°C. After the first hour and a half, give it a light spritz whenever the surface looks dry. You’re waiting for the bark to set and the inside to reach ~74°C.

   Why: Somewhere around 65–74°C it’ll stall for an hour or more. That’s normal — don’t crank the heat, just wait it out.

   Grill120°CWrap at74°C

   Spritz check45:00

   Start

   Probe coach

   Current internal temperature°C

   Pop in your probe reading for live guidance on what to do next.

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5. 5

   Wrap

   Wrap it with the glaze

   Once the bark is set (~74°C), sit the lamb on foil or butcher paper, pour over the glaze, and wrap it up tight. Slide the probe back in.

   Internal74°C

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6. 6

   Finish

   Push it to tender

   Turn the grill up to 145–150°C and cook until the probe slides in like soft butter — usually around 93–96°C. Trust the feel over the number.

   Why: If it reads 93°C but still feels tough, keep going. Some shoulders need 96°C or a touch more.

   Grill150°CPull at93–96°C

   Tenderness check30:00

   Start

   Probe coach

   Current internal temperature°C

   Pop in your probe reading for live guidance on what to do next.

   Cook from here
7. 7

   FinishOptional

   Firm up the bark

   Unwrap it. Simmer the braising liquid down to a sticky glaze, brush it back over the lamb, and cook another 10–15 minutes.

   Glazing15:00

   Start

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8. 8

   Rest

   Let it rest

   Leave it wrapped and rest somewhere warm. Half an hour minimum, but an hour or two is even better.

   Why: Resting relaxes the meat and pulls the juices back through it. Don’t rush this part.

   Resting90:00

   Start

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9. 9

   Serve

   Grill the veg & pull

   Grill the peppers, courgettes and onions at ~200°C for 15–20 minutes. Pull the lamb apart with two forks, picking out any fat or gristle, and serve.

   Veg grill200°C

   Veg20:00

   Start

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