Instructions

In the kitchen:

• Trim the lamb of the excess fat, chop your carrots, mushrooms and onions into small even sizes.
• Boil the potatoes, add butter and crush with the back of a fork.

At the barbecue:

• Preheat your barbecue for direct heat, approx. 200°C.
• Preheat the Dutch Oven for around 10 minutes, then add a little vegetable oil and brown the lamb for around 5 minutes either side, adding some salt and pepper to season.
• Remove the lamb and add the vegetables and sauté off with 50g of butter for 10 minutes until soft, seasoning more along the way.
• Return the lamb to the pot with the vegetables and add Guinness or Stout to deglaze your pan. After about a minute or so, add your chicken stock to the lamb.
• Change your barbecue to indirect heat, at around 180°C.
• Place the lid on the Dutch oven and cook your shoulder of lamb for 3 hours, until the shoulder is tender and pulling apart with ease. Take the lamb out, place into a large bowl and shred it.
• Add the shredded meat back into the Dutch oven, including all the juices.
• Add the peas and lay your potatoes evenly over the meat. Cook with the lid off for a further 30 minutes on indirect heat, or until the potatoes are golden brown on top.
• Allow to cool slightly before serving.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.