English lamb with a mint sauce rub cooked low and slow for Sunday lunch
The Traeger is made for cooking large joints of meat which require a long low cook, such as this shoulder of lamb. This video featuring, top BBQ chef, Richard Holden and Ian Hodgett from the Hayes Garden World Barbecue Shop shows you how easy it can be cooked on the Traeger Wood Pellet Grill Pro Series 22. The meat is local lamb sourced from Stuart Higginson’s award winning butchers in Grange over Sands; who is also a member of the Q Guild.
This dish is the quintessential British Lamb with Mint Sauce and couldn’t be simpler; just take your shoulder of lamb and spread a good layer of mint sauce over the top, add sea salt and ground black pepper. Massage in well, making sure that all the lamb is covered. We have used a ready prepared concentrated mint sauce but you can make your own.
The temperature was set to 120C to cook low and slow and the lamb placed in the centre of the grill. We inserted the temperature probe, closed the lid and left it to cook, and that was all we needed to do. Just press the button on the front of the control panel and the current core temperature appears on the digital read out. We cooked the lamb for 6 hours until it reached a core temperature of 85C and the skin was nice and crisp. The lamb is ready for pulling when it reaches a core temperature of 95C, if you want it a little pink inside take it off when the temperature reaches 65C. Allow to rest for 30 minutes before serving.
Serve with baby new potatoes and a green salad.
