We got a shoulder of lamb from Rumps last week and used half of it in the Rendang.   This time, I wanted to slow roast it in the weber.  The shoulder was simply deboned and then we stuffed it with a ginger, garlic and spring onion mix and tied it up.

Two and a half hours on a moderate heat  in the weber and it was simply melt in the mouth.

Note to self: Ginger and lamb don’t really go all that well !

BTW – If you like potato salad, try my warm German potato salad, its really simply.

• Cut your potato into bite size pieces.
• Par boil them until just done.
• In a hot frying pan, sear the potatoes in some hot duck fat.
• Combine a vinegrette salad dressing with equal parts of water and a couple of teaspoons of sugar.  Add to the sizzling potatoes gradually so the potatoes adsorb the mixture and the sugar caramelises.

Click on the pictures for a closeup.

Enjoy !