Outdoor Cooking & Charcoal Oven Recipes / Lamb

Seven-hour lamb shoulder slow-cooked in the Charlie Oven

Seven-Hour Lamb Shoulder

Seven hours is a commitment, but Andrew Clarke's lamb shoulder makes a good case for it. Ancho chillies, white wine, herbs and vegetables cook with the lamb until it pulls apart. Charlie takes care of the slow roast, leaving rich juices beneath the meat.

Andrew ClarkeChef Patron, Acme Fire Cult
Roast
Prep20 minutes
Cook7 hours
Serves4 to 6
DifficultyEasy

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/seven-hour-lamb-shoulder

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Ingredients

Equipment

Method

  1. Light the Charlie Oven and bring it to a low, steady temperature of around 120 to 140°C (250 to 285°F). You want a gentle, even heat for this long cook.
  2. Prepare the vegetables by roughly chopping the fennel, onions, carrots, and celery. Peel and lightly crush the garlic cloves.
  3. Build the braising liquid: soak the ancho chillies in warm water for 15 minutes, then deseed and roughly chop. Combine with the white wine, stock, and drained plum tomatoes.
  4. Season the lamb shoulder well with salt and pepper. Sear on the Charlie Oven grill bars with the listed 2 tbsp olive oil until deeply browned on all sides, then set aside.
  5. Place the chopped vegetables in a deep cast iron pot or braising dish. Nestle the seared lamb shoulder on top. Add the herb bouquet, chopped ancho chillies, wine, stock, and tomatoes. The liquid should come about two-thirds up the lamb.
  6. Cover tightly with a lid or foil and place in the Charlie Oven. Cook low and slow for 7 hours, checking every couple of hours and topping up with extra stock if needed. The meat is ready when it falls apart easily with a fork.
  7. Remove the lamb and rest briefly. Strain and reduce the braising liquid to make a rich sauce. Serve the lamb pulled apart in chunks with the sauce spooned over.

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The cook

Andrew Clarke

Chef Patron, Acme Fire Cult

Chef Andrew Clarke is an award winning chef and one of the UK’s leading live fire cooks. The chef behind London’s Acme Fire Cult, Andrew has also hosted masterclasses at Charlie, sharing his bold, ingredient led approach to cooking over fire.

More recipes by Andrew Clarke

Frequently asked questions

  • What temperature do I cook lamb shoulder at in Charlie?

    Keep Charlie low and steady at 120 to 140°C (250 to 285°F). Start with three quarters of a football of lumpwood charcoal, close the vents slightly if the temperature climbs, and top up the charcoal if needed during the 7 hour cook.

  • How do I know when the lamb shoulder is done?

    It is ready when the meat pulls apart easily with a fork. If it still feels firm after 7 hours, give it another hour, as larger shoulders can need a little more time. Check the liquid every couple of hours too.

  • Does lamb shoulder always take exactly seven hours?

    No. The size of the shoulder matters. Start checking around 6 hours and keep cooking until a fork goes through easily and the meat pulls away from the bone without resistance.

  • Can I cook the lamb the day before?

    Yes. The lamb can be cooked the day before and the flavours improve overnight. Cool it, refrigerate it, then reheat it gently in Charlie until piping hot right through before serving with the sauce.

  • What should I serve with seven-hour lamb?

    Creamy mashed potatoes, polenta or crusty bread all work well for mopping up the sauce. Strain the braising liquid, skim off the excess fat and reduce it on the hob until rich and glossy, then spoon it over the pulled lamb.