Lamb Shoulder

Very long cooking for a very tender flesh... Signed by Chef Craig Penlington.

Ingrédients

• Lamb Shoulder 1,5 - 2kg
• Rosemary
• Salt

Préparation

1. Rub with salt and rosemary.
2. The shoulder will need between two hour and a half to three hours on a low radiant barbecue.
3. Leave to rest for 20  to 30 minutes.