Wood-Fired Lamb Shoulder with Garlic & Herb Crust

Ingredients (Serves 4-6)

For the Lamb

• 2 kg lamb shoulder (bone-in for best flavor)
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper

For the Garlic & Herb Marinade

• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp cumin powder
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tbsp honey (for caramelization)

For Basting (During Roasting)

• 50g butter, melted
• 1 tbsp honey
• 1 tbsp fresh rosemary, chopped

Step-by-Step Instructions

Step 1: Prepare the Pizza Oven

1. Load the Bad Axe Pizza Oven with Bad Axe Olive Wood Logs and light the fire.
2. Open the airflow vent fully and allow the oven to preheat to 900°F (480°C).
3. Place a cast iron roasting pan inside the oven for 10 minutes to heat up.

Fire Management Tips:

• If the oven is too hot, let the fire settle for a few minutes before placing the lamb inside.
• If the temperature drops too much, add another log and open the vents.

Step 2: Prepare the Lamb Shoulder

1. Pat the lamb shoulder dry with paper towels.
2. Rub the lamb with olive oil, salt, and black pepper.

Step 3: Make the Garlic & Herb Marinade

1. In a mixing bowl, combine garlic, rosemary, thyme, Dijon mustard, smoked paprika, cumin, lemon juice, olive oil, and honey.
2. Massage the marinade all over the lamb, ensuring it’s evenly coated.
3. Let the lamb rest for 30 minutes at room temperature.

Step 4: Sear the Lamb in the Pizza Oven

1. Place the lamb in the preheated cast iron roasting pan.
2. Roast uncovered for 15 minutes at high heat (900°F) to develop a deep, golden crust.
3. Flip the lamb once after 7-8 minutes for even charring.

Step 5: Slow Roast the Lamb

1. Carefully cover the lamb loosely with aluminum foil.
2. Reduce the oven temperature by partially closing the airflow vents, stabilizing it at 350°F (175°C).
3. Continue roasting for 2.5 to 3 hours, basting every 30 minutes with melted butter, honey, and rosemary.

How to Maintain Low Heat in the Pizza Oven:

• Use fewer logs and position them on one side of the oven to create indirect heat.
• Keep the airflow vents half-closed to prevent excessive flame.

Step 6: Rest and Serve

1. Remove the lamb from the oven and let it rest for 15-20 minutes, covered.
2. Shred the meat or slice into thick pieces.
3. Serve with flatbreads, roasted vegetables, or garlic yogurt sauce.

Expert Tips & Troubleshooting

How to get the best crust

• Start at 900°F for a deep sear, then lower the heat for slow roasting.
• Use honey in the marinade to help caramelization.

How to ensure tender meat

• Slow roast at 350°F for at least 2.5 hours to allow the collagen to break down.
• Let the meat rest before slicing to retain juices.

How to enhance smokiness

• Use Bad Axe Olive Wood Logs for a subtle, aromatic smokiness.
• Add a small ProQ Cherry Wood Chunk for a slightly sweeter smoke flavor.

Serving Suggestions & Variations

• Serve with grilled pita or naan and a side of charred eggplant dip (baba ganoush).
• Pair with roasted potatoes, garlic yogurt sauce, and pickled onions.
• Shred and stuff into warm flatbreads with sumac onions and tahini sauce.