Prepare your kettle BBQ using the snake method, and place a water pan underneath the centre of the grill. Light a dozen coals in a chimney starter and then add to the front of the snake when ready, and add smoking wood. We used cherry for this recipe.
Trim all the fat and sinew from your lamb shoulder
Season well in Moonshine BBQ Lamb Rub or other lamb rub
Place on the BBQ and smoke for 2 hours or until internal temperature is 165F
Prepare your vegetables but dicing your onion, slicing your potatoes thinly and cutting your carrots to thin rounds
Place 3/4 of the vegetables on the bottom of a roasting dish, place the smoked shoulder on top of and top with remaining vegetables
Mix the flour with the tomato paste and 1 cup of cold water (use cold so the flour doesn’t clump), and whisk together. You are looking for a thick but smooth consistency
Crumble in your stock cubes and add hot water, whisking until the cubes are dissolved.
Add chopped parsley to the mix, whisk again and then pour over the meat
Return the tray to the BBQ and cover with foil. Place the lid back on the kettle and cook for a further three hours
After three hours check the meat, it should be tender enough to break off with a wooden spoon. If the gravy is too thin, place the tray in the hottest part of the kettle without the foil to reduce it.
Once cooked, shred the meat off the bone using two forks, stir the meat through the gravy and vegetables
Top with more chopped parsley and chopped mint to serve.
