Grilled Lamb Shoulder

Grilled Lamb Shoulder

Our whole family love to eat lamb. Don't you?

This recipe was taught by our family friend's wife.

We were at their house for a birthday party and one of the dishes were 

Grilled Lamb Shoulder and everyone over there loves it so much and 

I quickly ask for the recipe and without hesitation, she told me the recipe and 

she even offered to buy the cut lamb for us because she said she knows 

the shop who can slice the meat into very thin slices but I declined because 

I know it will be troublesome for her.  

Thanks to Ah Lian for the recipe.

This recipe was given to me without any measurements, thus

I agak-agak (rough estimate only) and it turned out delicious.  

So, eventhough without any exact measurement, please don't be put off 

because I know you won't regret eating it.

Few slices of cut Lamb Shoulder (cut off the excess fat, wash and drain).

1 cup of BBQ Sauce.

**5 Shallots (peel off the skin and cut into half).

**2 Ginger (scrap off the skin, wash and roughly chop).

1 tablespoon Pepper.

1 tablespoon Chicken Stock. 

** Blend the Shallots and Ginger until fine.

Squeeze out the liquid from the blended paste.

Add in the pepper and chicken stock into the liquid.

And stir until well combined.

Add in all the lamb shoulder and marinate for 4 to 5 hours.

Better if overnight.

Once marinated, transfer the lamb shoulder to another dish.

Add in the BBQ sauce.

And rub the BBQ sauce all over the lamb shoulder and marinate

another 1 hour.

(Note : When you are marinating the lamb shoulder, please remember

to put into the fridge and not in open air.)

Cover the dish top with aluminium foil and grill for 1 hour.

After the 1 hour, take off the aluminium foil and turn over the Lamb Shoulder 

to another side and grill further another 1 hour or until done.

The Grilled Lamb Shoulder is so flavourful with the ginger, shallots

and BBQ sauce and it is lip smacking!

I am submitting this post "Grilled Lamb Shoulder" to

Little Thumbs Up "Ginger" event hosted by Alvin @ Chef and Sommelier.

Little Thumbs Up organised by Doreen from My Little Favourite DIY and

Zoe from Bake For Happy Kids.