BBQ season may be a little way off but we think it’s worth firing it up over Easter for this wonderful Lamb Shoulder. This recipe is so simple and lets the flavours speak for themselves. The Lamb is from East Prawle and has grown on the salt laden Cliffs which comes through in the dish.
1 shoulder of lamb (2kg approx.)
1 head of garlic
1 bunch rosemary
4 tbsp. Bell and Loxton Rapeseed Oil
6 baking potatoes
1kg French Beans
20ml Mays and Green Mustard Dressing
Salt and Ground Pepper
A charcoal BBQ with a lid such as a Webber is best for whole joint cooking.