To make the marinade combine all elements and blitz in a mini food processor.

Cut the strings and unroll the lamb shoulder.
Butterfly by cutting where needed to roll out flat and get something near a flat piece meat. Don't be too fussy.
Trim and score the fat side. Spike with a wooden skewer or similar all over. I use a corn cob holder which has 2 spikes the right size. I count 100 stabs per side. That's 400 little holes.
Coat both sides with the marinade. Set in a shallow tray and cover with cling wrap or vaccuum seal.
Refrigerate for a week.
On the day::
Set on the bench in the shallow baking tray and generously coat both sides with sweet paprika powder.
Stand 1 hour or so.
Set a rack on the second lowest height setting and grill in the shallow tray on high heat.
Grill the underneath first for 9 minutes
Grill the Top (Fat side) for 10 minutes. This is rare to medium rare. Cook minutes longer if you desire.
Rest covered with foil for 30 minutes. Soon the excess juices over and carve at the table.

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Again this is a recipe with no added salt. Almost eveything I cook has no added salt. Doesn't mean it has no salt. Ingredients like onion, garlic, butter, parmesan and so on do add salt.

Recently I had a thorough check up and my doctor was amazed. Lowish cholesterol, perfect or insignificant on the heart, lungs and other organs and surprisingly low blood pressure.

When I was a kid I learned that fat and salt were your enemy. So I limited my intakes of both. In particular salt. 45 years later and the outcome is clear. All my friends are on statens or similar medications and all have blood pressure issues. Plus lots of other things to watch out for.

You can cook really delicious foods without the excess salt. Most of my recipes prove this. Just make your mind up to do it. And cut out the salty snacks. I have almost never in my life sat down and eaten a bag of chips. I have takeaway or junk food less than once a month. And I never get the fries.

 

1kg Lamb Shoulder Rolled Roast

Marinade::
100ml Lemon Juice
75ml Peanut Oil
2 Tbs Dried Herbs (Rosemary, Thyme, Tarragon mix)
Garlic 8 cloves (knob) crushed
1/2 Tbs cracked Black Pepper
1/2 Tbs Sweet Parika Powder

Rub::
2 Tbs Sweet Paprika

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Do not use olive oil. It puts a rancid taste into the meat. Peanut oil is best but Vegetable or Canola oil is OK.

I am so against using olive oil to cook meat. It's horrible and to this day I am just amazed at how every chef on TV uses olive oil to cook meat. Its like a cult thing or something. Look at me, I using the most expensive salad oil to fry up a steak!

Do a test. Cook a piece of steak with olive oil and then another steak with butter or peanut oil. Big difference.

On the grill use just peanut oil. In a pan use 50/50 butter and peanut oil.


       .

A rolled Lamb shoulder roast is a budget piece of meat. Stick it in the oven and 40 minutes later its done. However the outcome is random. Some are ok and some are terrible. Rapidly rising meat prices are something we have to live with. Growing active teenagers put the weekly budget into a spin. Even the cheaper cuts aren't that cheap. Brisket and chuck steak are through the roof. Quality mince has almost become a luxury.

This recipe takes this really ordinary cut of meat and turns it into a family favourite roast. Seriously, it is that good. Juicy tender lamb full of flavour and fat. Great served hot and just as good in thin slices the next day for sandwiches. Doesn't need a gravy or condiments. 

Over a few days the lemon juice par cooks the meat and infuses it with moisture and oil. All the marinade will be absorbed into the meat. Grilling is not something we see a lot of anymore. Kind of old technique but in this recipe it works a treat. Get a char going on that fat and see the flavour meter rise.