Yield: 6 servings
- 5 pounds bone-in lamb shoulder
- 9 cups of cherry wood (2 ¼ litres)
- 3 tablespoons soya sauce (45ml)
- ½ cup of green onion (125ml)
- 1 tablespoon ginger (15ml)
- 1 tablespoon garlic (15ml)
- 2 tablespoons rice wine vinegar (30ml)
- 2 teaspoons 5 spice powder (10ml)
- 1 tablespoon honey (15ml)
- ¼ cup peanut oil (60ml)
- 1 cup ginger beer (250ml)
- (Pita bread/yogurt optional)
- In a medium bowl mix together all marinade ingredients.
- Place lamb in a large sealable baggie and pour marinade over top.
- Shake the baggie to ensure the marinade has coated the entire surface of the lamb.
- Place in the refrigerator and allow lamb to marinate for a minimum of 5 hours or over night.
- Soak 6 cups of cherry wood chips in water for 1 hour
- To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes on the top and bottom of the foil pack. Make a total of three pouches. Place the smoke pouch under the grate on one side of the grill. Turn heat under the smoke pouch to 400ºF/200ºC or high heat and close lid. Wait for smoke. Once you see smoke starting to billow out of the barbeque, lower heat under the smoke pouch to 200°F/100°C or low heat.
- Place lamp on cool side of the grill. Close the lid and cook for 1 hour per pound of lamb.
- Change smoke pouch every hour and a half.