Ingredients

• Lamb Shoulder
• Four Monkeys BBQ Lamb Rub
• Olive oil
• 3 or 4 Garlic cloves, chopped
• Fresh rosemary
• Butter
• Pomegranate vinegar (optional)

 Method

• Fire up pit (or oven) to 300°F (150°C) for indirect heat.
• Trim any heavy fat off from both sides of the shoulder exposing as much meat as you can.
• Give a light coating of olive oil to both sides of the shoulder, followed by a heavy coating of Four Monkeys BBQ Lamb rub. Let sit for 20 minutes.
• Place shoulder in pre heated smoker pit and check after about 3 hours.
  

  “TIP: To test if the rub is set, scratch the top of the lamb. If the rub doesn’t come off, it is set and ready to take out.

• Once you're happy with the colour, wrap in an aluminium tray with crushed garlic, fresh rosemary and slices of butter. Place back into pit for approximately 2 hours and continue to cook until tender. The internal temperature of the meat should be around 212°F (100°C) and a skewer inserted should have no resistance.
• Let rest for around an hour and then pull apart your meat and toss through juices from tray. Add a splash of pomegranate vinegar for a bit of extra zing, if you wish.

“ TIP: You can also cook this in the oven following the same instructions.