Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the heart of outdoor feasting — a meal built around warmth, shared plates and conversation.
To balance the richness of the lamb, we serve it with a trio of vibrant sides: a simple tomato and basil salad, a citrus and pomegranate dish with burrata and mint, and crispy potatoes infused with garlic and rosemary. Together they create a feast that celebrates both fire and freshness.
Make the marinade:
In a small bowl, mix olive oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Prepare the meat:
Place the lamb shoulder in a shallow tray and rub the marinade thoroughly into the meat. Cover and leave at room temperature for at least thirty minutes before cooking.
Prepare the fire:
Build a fire with seasoned hardwood such as oak or olive wood. Once the flames have settled, rake the glowing embers to one side to create an indirect cooking zone.
Adjust the height of the Flamery Asado Grill grate so the lamb cooks slowly from gentle radiant heat rather than direct flame.
Cooking the Lamb
Initial sear:
Place the lamb shoulder close to the embers for a few minutes on each side to achieve a light crust.
Slow roasting:
Raise the grill to allow the meat to cook slowly and evenly. Baste every twenty minutes with a mixture of olive oil, garlic and rosemary using a sprig of herbs as a brush.
Maintain a steady heat for around two and a half hours, turning the lamb occasionally to ensure even cooking. The meat should pull gently from the bone and glisten with rendered fat.
Resting:
Move the lamb to the upper rack of the Flamery and let it rest for fifteen minutes. This allows the juices to redistribute and the surface to relax.
Preparing the Sides
Tomato and Basil Salad
Combine sliced tomatoes, torn basil leaves, olive oil and a drizzle of red wine vinegar. Season and toss lightly just before serving.
Orange and Pomegranate with Burrata and Mint
Arrange the orange slices on a platter. Scatter over pomegranate seeds and mint leaves. Tear the burrata and place gently on top. Finish with a drizzle of EatAlfresco Olive Oil for richness.
Crispy Garlic and Rosemary Potatoes
Parboil the potatoes for ten minutes, then drain and allow to steam dry.
Place a cast iron skillet on the Flamery Asado Grill and add olive oil, garlic and rosemary.
Add the potatoes and cook until golden and crisp, turning regularly for even colour.
Sprinkle with sea salt just before serving.
Finishing the Feast
Place the rested lamb on a wooden board and carve into thick slices. Serve alongside the fresh salads and crispy potatoes, letting everyone help themselves. Drizzle a little more EatAlfresco Olive Oil over the top for shine and flavour.
The combination of smoky lamb, cool citrus, creamy burrata and garlicky potatoes is both rustic and elegant — the very essence of outdoor feasting.
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The Art of Fire – Shoulder of Lamb Feast
The Art of Fire Shoulder of Lamb Feast
Slow fire, generous flavour
Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the heart of outdoor feasting — a meal built around warmth, shared plates and conversation.
To balance the richness of the lamb, we serve it with a trio of vibrant sides: a simple tomato and basil salad, a citrus and pomegranate dish with burrata and mint, and crispy potatoes infused with garlic and rosemary. Together they create a feast that celebrates both fire and freshness.
Ingredients
For the Lamb
Tomato and Basil Salad
Orange and Pomegranate with Burrata and Mint
Crispy Garlic and Rosemary Potatoes
Preparing the Lamb
In a small bowl, mix olive oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Place the lamb shoulder in a shallow tray and rub the marinade thoroughly into the meat. Cover and leave at room temperature for at least thirty minutes before cooking.
Build a fire with seasoned hardwood such as oak or olive wood. Once the flames have settled, rake the glowing embers to one side to create an indirect cooking zone.
Adjust the height of the Flamery Asado Grill grate so the lamb cooks slowly from gentle radiant heat rather than direct flame.
Cooking the Lamb
Place the lamb shoulder close to the embers for a few minutes on each side to achieve a light crust.
Raise the grill to allow the meat to cook slowly and evenly. Baste every twenty minutes with a mixture of olive oil, garlic and rosemary using a sprig of herbs as a brush.
Maintain a steady heat for around two and a half hours, turning the lamb occasionally to ensure even cooking. The meat should pull gently from the bone and glisten with rendered fat.
Move the lamb to the upper rack of the Flamery and let it rest for fifteen minutes. This allows the juices to redistribute and the surface to relax.
Preparing the Sides
Tomato and Basil Salad
Combine sliced tomatoes, torn basil leaves, olive oil and a drizzle of red wine vinegar. Season and toss lightly just before serving.
Orange and Pomegranate with Burrata and Mint
Arrange the orange slices on a platter. Scatter over pomegranate seeds and mint leaves. Tear the burrata and place gently on top. Finish with a drizzle of EatAlfresco Olive Oil for richness.
Crispy Garlic and Rosemary Potatoes
Finishing the Feast
Place the rested lamb on a wooden board and carve into thick slices. Serve alongside the fresh salads and crispy potatoes, letting everyone help themselves. Drizzle a little more EatAlfresco Olive Oil over the top for shine and flavour.
The combination of smoky lamb, cool citrus, creamy burrata and garlicky potatoes is both rustic and elegant — the very essence of outdoor feasting.
Cook it Yourself
Bring this Asado feast to life with:
🔥 The Flamery Asado Grill
🔥 The EatAlfresco Extra Virgin Olive Oil Collection
Together they bring warmth, craftsmanship and unforgettable flavour to your outdoor kitchen.
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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The Art of Fire – Entrecôte on the Bone
The Art of Fire – Sugar Pit Iberico Pork Chop