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the Ingredients
Instructions
This beautiful recipe is sure to go down a treat with family and friends.
In the kitchen:
- Trim the lamb of the excess fat, chop your carrots, mushrooms and shallots into roughly even sizes.
- Boil the new potatoes, add butter and crush with the back of a fork.
At the barbecue:
- Preheat your barbecue for direct heat, at around 200°C.
- Preheat the Weber GBS 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.
- After 5 minutes, remove the lamb and place to one side. Add the vegetables and sauté off with 50g of butter for a further 10 minutes until soft, seasoning more along the way.
- Return the lamb to the pot with the vegetables and add wine 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 Weber GBS 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 using the Weber Original Bear Claws.
- Add the shredded meat back into the Weber GBS Dutch Oven, including all the juices.
- Add the peas and lay your potatoes rustically over the stew. Cook for a further 30 minutes on indirect heat, or until the potatoes are crispy and golden brown on top.
- Allow to cool slightly and serve with red cabbage.
Extra tip: Don’t be afraid to carry on cooking your lamb if it’s gone over the suggested cook time and it has not quite pulled. After your have taken your lamb out of the Weber GBS Dutch Oven, you are looking to have about 4 inches of stock left in the pan. If there is more, simply place your pan over a medium direct heat to reduce the stock.
- Trim the lamb of the excess fat, chop your carrots, mushrooms and shallots into roughly even sizes.
- Boil the new potatoes, add butter and crush with the back of a fork.
- Preheat your barbecue for direct heat, at around 200°C.
- Preheat the Weber GBS 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.
- After 5 minutes, remove the lamb and place to one side. Add the vegetables and sauté off with 50g of butter for a further 10 minutes until soft, seasoning more along the way.
- Return the lamb to the pot with the vegetables and add wine 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 Weber GBS 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 using the Weber Original Bear Claws.
- Add the shredded meat back into the Weber GBS Dutch Oven, including all the juices.
- Add the peas and lay your potatoes rustically over the stew. Cook for a further 30 minutes on indirect heat, or until the potatoes are crispy and golden brown on top.
- Allow to cool slightly and serve with red cabbage.
- Extra tip: Don’t be afraid to carry on cooking your lamb if it’s gone over the suggested cook time and it has not quite pulled. After your have taken your lamb out of the Weber GBS Dutch Oven, you are looking to have about 4 inches of stock left in the pan. If there is more, simply place your pan over a medium direct heat to reduce the stock.
In the kitchen:
At the barbecue:
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.
