Roasted Lamb Shoulder

Three main ingredients, three steps, three hours' roasting. Our friends Diana Terry and Troy Sellers roasted lamb shoulder with If & When in the Big Green Egg. The result: juicy, tender meat with fresh, natural flavors. 

 Do

Marinate lamb in a mixture of fresh rosemary leaves and our Cumin Garlic Preserved Meyer Lemon or Rosemary blend.

For more unleaded oomph, add fresh, crushed garlic and pepper to the rub. Coat the lamb with the paste and place in the fridge overnight.

 Roast for 2 to 3 hours at 280F to desired internal temperature.

Adapted from the recipe, "Lemon and Herb Lamb Shoulder" by Ronni Kahn from the Urban Harvest cookbook for OzHarvest, a food rescue organization.