Boodog

Ingredients

• 4 pcs Thyme
• 700 g Lamb Shoulder
• 1 pcs Onion
• 2 pcs Carrot
• 2 pcs Potato
• 3 pcs Garlic
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 tbsp Neutral Oil
• 1 pcs Lemon

Method

1. Slice {onion}, {carrot}, and {potato}, then mince {garlic}. Pat {lamb_shoulder} dry and season all over with {kosher_salt} and {black_pepper}, and season the vegetables lightly as well for layered flavor.
2. Heat clean smooth cooking stones over high heat on an outdoor grill or in a fire until intensely hot and lightly ashy. Keep them dry and handle with sturdy tongs and heatproof gloves.
3. In a heavy Dutch oven set outdoors or on a grill over medium heat, coat the pot with {neutral_oil}, then layer in {onion}, {carrot}, and {potato}. Nestle in {lamb_shoulder}, rub with {garlic}, add {thyme} if using, then carefully tuck the hot stones around the meat and vegetables. Cover tightly so the stones roast and steam the contents from within.
4. Cook covered over low heat until {lamb_shoulder} is very tender and an instant-read thermometer in the thickest part reads at least 90C, and the {potato} yields easily to a knife. Turn the pot once halfway so the heat cooks evenly.
5. Take the pot off the heat and let {lamb_shoulder} rest so the juices settle and the stone heat softens the vegetables further.
6. Carefully remove the stones. Pull {lamb_shoulder} into large chunks, arrange with {onion}, {carrot}, and {potato}, then finish with a squeeze of {lemon} for brightness. Taste and add a final pinch of {kosher_salt} if needed.