Jouba’s Sunday Lamb Recipe

Preparation
30 min
Cook Time
3 Hours
Serves
6
Difficulty
Medium

Behind the recipe

A Sunday favorite!

Ever found it difficult to perfect that smoky flavour for your Sunday Lamb? Let's overcome that difficulty together! Join us as we guide you on how to smoke your lamb using Jojoba's Sunday Lamb Recipe on your Pellet.

This method will not only boost the flavour of your meat but will also make it irresistibly tender. And the best part? You'll leave your guests awestruck with your smoking skills! So, don't miss the opportunity.

Tune in this Sunday, roll up your sleeves, and prepare to braai like a true professional.

Ingredients

1 x large piece of Lamb
Juice of 1 lemon 
1/2 cup Olive oil 
4 x Garlic cloves each cut into halves.
Spices of your choice (I use Robertson Steak and Chops) 
1 x Rosemary twig 
1 x Thyme Twig
Salt and Pepper to taste

Preparation

Take your Lamb out of the freezer the night before and let it thaw on your kitchen table. 
Dab the meat dry with kitchen paper.  Make holes all over the meat with a sharp knife and then push the half garlic cloves into the holes. 
Grease the whole lamb with olive oil, lemon juice and spices. 
Season with salt and pepper. 
Put the prepared lamb on top of a large sheet of foil.  
Place your rosemary and thyme twigs on top of the meat.
Now, wrap the meat in a large piece of foil. 
Take your Lamb out of the freezer the night before and let it thaw on your kitchen table. 
Dab the meat dry with kitchen paper.  Make holes all over the meat with a sharp knife and then push the half garlic cloves into the holes. 
Grease the whole lamb with olive oil, lemon juice and spices. 
Season with salt and pepper. 
Put the prepared lamb on top of a large sheet of foil.  
Place your rosemary and thyme twigs on top of the meat.
Now, wrap the meat in a large piece of foil.

Cooking Instructions

1

Turn on your Pellet and set the temperature to 160°C.
2

Push your "probe" into the meat.
3

Put the foiled lamb in the Pellet and close the lid.
4

Let it cook for 3 hours until the lamb’s internal temperature reaches 65°C.
5

Set the temperature to 210°C and cook until the internal temperature reaches 78°C.
6

Now its time to take off the foil.
7

Test the lamb meat by stabbing it with a sharp knife as soon as there is only oil bubbling out of the hole it is ready for eating.