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Lamb shoulder

5 servings

90 minutes

Recipe from Smoke BBQ restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

668.3

kcal

37.7g

grams

50.3g

grams

21.1g

grams

Ingredients

5servings

1

kg

1

head

Smoked paprika (pimenton)

70

g

70

g

3

sprig

3

sprig

0.5

bunch

0.5

bunch

100

ml

to taste

Cooking steps

1
Inspect the scapula; if it has a stamp, cut it off.

2
Clean and crush the garlic.
Required ingredients:
1. Garlic: 1 head

3
Prepare the spread: combine crushed garlic, onion and garlic powder, dried smoked paprika, and 4 tbsp of olive oil. Mix well.
Required ingredients:
1. Garlic: 1 head
2. Smoked paprika (pimenton): 70 g
3. Garlic powder: 70 g
4. Olive oil: 100 ml

4
Place the meat on a large sheet of foil and thoroughly coat it with this mixture.
Required ingredients:
1. Lamb shoulder: 1 kg
2. Olive oil: 100 ml

5
Make cuts in the shoulder and stuff with sprigs of fresh rosemary and thyme - the lamb loves their piney tones.
Required ingredients:
1. Rosemary: 3 sprigs
2. Thyme: 3 sprigs

6
Wrap in a large bag made of double-layer foil and place on moderate heat on the grill for an hour.

7
Serve whole, sprinkled with coarsely chopped basil and cilantro.
Required ingredients:
1. Basil: 0.5 bunch
2. Cilantro: 0.5 bunch
3. Salt: to taste

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