Lamb shoulder is perfect for slow cooking and pulling, just as you would with pork. Chef Director of the Salt Yard Group Ben Tish’s recipe gives it a Spanish basque twist with a punchy smoked paprika infused marinade. Serve hot and sticky with flat breads and a fresh, crunchy salad for a slow cooked summery feast. Serves 6 Ingredients 1 (approx. 2.5kg) lamb shoulder, bone in and scored with a sharp knife Hot smoked paprika Ground cumin Ground coriander 2 oranges, zested and juiced 100ml red wine or cabernet sauvignon vinegar 200ml extra virgin olive oil Sea salt and freshly ground black pepper 6 cloves garlic peeled and finely chopped Sea salt, freshly ground black pepper for cooking Method 1 Marinate lamb one day ahead: Place the meat in a bowl and season with salt and pepper, all the spices, the zest and the garlic and then pour over the olive oil, juice and vinegar. Massage the marinade into the meat and between the score marks. Cover, place in the fridge and leave over-night. 2 The next day when you are ready to cook, remove the lamb from the fridge and leave it to rest, letting it reach room temperature. 3 Light the BBQ with plenty of coals, pushed to one side of the BBQ and place the wood to the side- allowing you to cook “indirectly”. 4 Drain the lamb from the marinade and place directly on the grill over the coals, searing on all sides until caramelised. Transfer the meat to the indirect cooking zone and place an aluminium tray with some water in above the coals- this will help the lamb to stay moist. 6 Close the lid and cook for around an hour- the temperature gauge should read roughly 200 °C. Next, turn the lamb, baste with some marinade and top up with some more coals, and then leave to cook for a further hour. 7 Baste with the remaining marinade and cook for another 20 minutes. The meat should be very tender and starting to fall from the bone. 8 When the lamb is ready, remove from the BBQ and rest for 30 minutes ensuring the lamb is covered in foil. Pull the meat and fat from the bone, roughly chop up and place in a bowl with the resting juices. Serve with flatbread. Recipe courtesy of Chef Director of the Salt Yard Group, Ben Tish.