LAMB SHOULDER FROM THE BRAAI



Serves 4 people

1 lamb shoulder on the bone

Marinade:

Combine the following ingredients in bowl:

2 finely chopped red chilies

2 tbs sesame oil

4 tbs extra virgin olive oil

3 tbs Tom Yum paste

5 pressed cloves of garlic

1 lemon, juice and grated zest

3tbs full fat, natural yoghurt

Mix all the ingredients together, pour in a ziploc bag, add the lamb shoulder, lock the bag, massage the marinade all over the meat and let it marinade in the fridge for 2 days.

Once the braai has reached the perfect glowing ambers, place lamb shoulder over medium heat on the Webber and cover with the lid and don’t move them for the first 3 minutes! Turn around for 5 minutes keep turning about every 7-8 minutes for a total of 45- 50 minutes. Make sure the heat is moderate and always keep it covered between turning, once done set aside to rest for 5 minutes to let it rest.

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