Lamb shoulder is a lesson in patience, you let time and heat do what they do best, breaking everything down until the meat yields gently to your fork. Then you bring it up with a glaze that’s fire and fruit. Schwartz’s Sriracha seasoning brings that quiet heat, and cranberry gives the sharp, sweet lift that makes lamb sing. It’s not just a roast; it’s about that balance.
Set your BBQ smoker or oven to 160°C. Pat the lamb dry and rub with olive oil, salt, pepper, and half the Schwartz Sriracha seasoning.
On the BBQ, Set up the grill for indirect heat. Place the lamb on the cooler side of the grill, add garlic and rosemary to the drip tray, and close the lid. Smoke the lamb for 3 hours, basting occasionally with the juices. Once it’s done smoking, wrap it in baking paper and foil to finish cooking for another 1-2 hours or until it’s cooked through.
In the oven: Place the lamb in a deep roasting dish with the garlic and rosemary, cover loosely with foil, and roast for 3 hours. Halfway through, uncover to let the skin take on colour.
Raise the heat to 200°C. Brush the glaze generously over the lamb, then return it to the BBQ or oven for 10–15 minutes, uncovered, until dark, glossy, and caramelised at the edges Let it rest for 15 minutes before pulling apart. Serve with blackened kūmara, hot honey parsnips, or smoky greens, or just eat it straight off the tray with bread to mop up the sauce.
CHEF’s TIP
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Chef’s Notes
Serve it with a cold beer or something bold and earthy like a Central Otago Pinot. Either way, you’re excelling.
