Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 400 milliliters full-fat coconut milk, 60 milliliters heather honey, 4 minced cloves garlic, 1 tablespoon grated fresh ginger, 30 milliliters Scotch whisky, 1 teaspoon crushed dried juniper berries, 2 sprigs finely chopped fresh rosemary, 1 sprig finely chopped fresh thyme, 1.5 teaspoons sea salt, and 0.5 teaspoon freshly ground black pepper in a large bowl to create the marinade.

2. 2

   Add 1.5 kilograms boneless lamb shoulder, cut into 5 cm pieces, to the marinade, ensuring all lamb is thoroughly coated, then cover and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Prepare your outdoor fire-roasting setup, arranging hardwood such as oak or mesquite to achieve medium-hot embers for even indirect heat suitable for slow roasting.

4. 4

   Place the marinated lamb pieces on a rotisserie spit or in a heavy-duty roasting basket positioned over the embers, ensuring a distance that allows for slow cooking without charring, and reserve the remaining marinade.

5. 5

   Continuously baste the lamb with the reserved marinade every 20 minutes for approximately 2 to 2.5 hours, or until the internal temperature reaches 60 degrees Celsius for medium-rare, or higher for desired doneness, turning regularly for even cooking.

6. 6

   Allow the fire-roasted lamb to rest for 15 minutes off the heat before carving into slices, letting the juices redistribute for maximum tenderness and flavor.