BBQ Lamb Shoulder
10 hours
275°
200°
8 hours
1 hour +
Ingredients
- Lamb Shoulder
- SPG
- Fresh Rosemary
Rub with SPG and rosemary, seal up and dry brine in fridge at least overnight.
10 hours
275°
200°
8 hours
1 hour +
Rub with SPG and rosemary, seal up and dry brine in fridge at least overnight.