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Grid Iron Meat

Whole Lamb Shoulder on the Kamado Grill (or conventional oven)

A whole lamb shoulder is a glorious cut for slow roasting, full of rich flavour and meltingly tender meat. Cooking it on a kamado-style grill brings gentle, smoky heat and an irresistible crust, but it works just as beautifully in a conventional oven. Here’s how to make this centrepiece shine.

INGREDIENTS
  • 1 whole lamb shoulder (approx. 3.5kg)
  • 4 garlic cloves, sliced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 lemon, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 100ml dry white wine (or water)
METHOD

  1. Take the lamb out of the fridge 45 minutes before cooking to bring it to room temperature.
  2. Heat your kamado grill to 150°C (fan-assisted oven: preheat to 150°C fan / 170°C conventional).
  3. Using a small knife, make little incisions all over the lamb shoulder. Push slices of garlic and small sprigs of rosemary and thyme into the cuts.
  4. Rub the lamb all over with olive oil, sea salt, black pepper and a squeeze of lemon juice.
  5. Place a drip tray underneath the grill grates and pour in the wine (or water). Place the lamb directly over the drip tray.
  6. Close the lid and roast for 3–4 hours, keeping the grill at a steady 150°C, until the meat is tender and pulls away easily with a fork.
  7. Let the lamb rest for at least 20 minutes before carving or pulling into chunks.

Shop for Ingredients

Yorkshire Lamb Whole Shoulder – 3.5-4kg

Whole Yorkshire Lamb Shoulder


A traditional roasting joint from native breed sheep reared on North Yorkshire farms.

Naturally marbled and full of character, the shoulder is perfect for slow cooking, producing tender, juicy meat that pulls apart easily. Ideal for hearty Sunday roasts, family meals, or Middle Eastern-inspired dishes.

£68.25

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What sides and matches work well with this?

Sides:

  • Rosemary and garlic roast potatoes
  • Minted peas with butter
  • Honey-roast carrots and parsnips
  • A herby couscous salad with pomegranate
  • Grilled flatbreads with tzatziki

Matches:

  • Herbs: mint, parsley, oregano
  • Grains: bulgur wheat, pearl barley
  • Sauces: mint sauce, chimichurri, tahini dressing
  • Vegetables: aubergine, courgette, spinach

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Preparation Time: 20 minutes
Cooking Time: 3–4 hours

Hot Tips

  • Keep the kamado lid closed as much as possible to maintain heat and smoke.
  • For a smokier flavour, add a handful of applewood or oak chips to the coals.
  • Resting is crucial — cover loosely with foil and let the juices redistribute.
  • If you like crispier edges, increase the heat to 180°C for the last 20 minutes.

Pairings

Red Wine:

  • Rioja Reserva – warm spices and soft tannins complement the lamb
  • Côtes du Rhône – juicy and peppery
  • Australian Shiraz – bold and smoky

White Wine:

  • Oaked Chardonnay – rich enough to stand up to lamb
  • Viognier – floral and creamy
  • Pinot Gris – fruity but with enough body

Beer & Cider:

  • Amber ale – malty and balanced
  • Dry cider – sharp and refreshing
  • Belgian dubbel – rich and slightly sweet

Non-Alcoholic:

  • Sparkling elderflower
  • Pomegranate and mint cooler
  • Ginger beer – spicy and lively

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