Smoked lamb shoulder… one of that tastiest low and slow cuts around. Served on a tortilla with honey and mint yogurt dressing.

A twist on the traditional Reuben sandwich using lamb pastrami, Jarlsberg, pickles and kimchi mayo on toasted sourdough rye.

We love pastrami and we love low and slow smoked lamb shoulder. Using our beef short rib pastrami recipe we cured, dry rubbed and smoked a rolled lamb shoulder and made some tasty Reuben style sandwiches.

Slow smoked pulled lamb shoulder served with spiced carrots, creme fraiche and smoked honey. This was the third and most popular course at our first Slow and Low event.

Tender, juicy and flavoursome rack of lamb smoked and served with crispy potatoes and roasted carrots.

Smoked lamb oyster blade has a pronounced, rich flavour that makes for excellent pulled lamb. Mix it with a little honey to push that flavour along even more.

Barbecued lamb loin cooked hot and fast for that crispy, crunchy crackling. Dry the skin out in the fridge for six hours with salt then coat in oil before blasting at warp 10.

lamb ribs smoked and served with a refined sugar-free BBQ sauce The distinct flavour of lamb is ever present in lamb ribs. It comes through strongly and with the mix of a little fat and with a light brush of sauce lamb ribs are awesome. …

My fascination for burgers continues here with a freshly minced lamb patty, grilled and topped with tzatziki sauce and crumbled feta cheese. I serve mine on a brioche bun while Mrs Messy Benches has two grilled mushrooms for a gluten free option.

Now this is a sandwich! Sure, it may take a bit of work but it’s well worth it. If you ask your butcher to leave the shank on the shoulder you’ll find this cooks in under half the time as the rest of the shoulder. This just happens to match up with lunchtime which is perfect for satisfying the craving you get sitting around all day waiting for the lamb to cook.

There’s nothing quite like getting your hands into a slow cooked lamb shoulder and pulling out the pockets of meaty goodness. I am a big fan of lamb and it often makes an appearance at our dinner table.