Lamb Shoulder

Cooking Instructions

Insert the spit rod through the center of the shoulder of lamb, balancing carefully and securing with holding forks.

Combine the salt, pepper, garlic, mint, and oregano. Rub this mixture well into the meat.

Place on the rotisserie over medium direct heat, until the meat thermometer registers 170F (80C) for medium or 180F (85C) for well done.

Let rest 10 minutes before carving.

Wine Pairing(s)

Geyser Peak Zinfandel

Chateau Bellevue Peycharneau

Novelty Hill Cabernet Sauvignon

Martinez Laorden La Orbe Cosecha

Monjardin Tintico Tempranillo

Firestone 'Vineyard Select' Cabernet Sauvignon

Phelan Segur Saint Estèphe

Alexander Valley Cabernet Sauvignon

Perry Creek 'Zin Man' Zinfandel

Stags Leap Cabernet Sauvignon 'Cask 23 Estate'