Honey-Basted Slow Roast Lamb Shoulder Souvlaki

This Slow Roast Lamb Shoulder Souvlaki is the ultimate weekend project for your Big Green Egg. By using the EGGspander System, we combine the magic of low-and-slow convection with a high-heat honey glaze finish. If you’re looking for a foolproof way to get tender, pull-apart lamb with a wood-fired crust, this is the recipe for you.

• Prep time: 30 mins

• Cook time: 4 hours

• Main Keyword: Slow Roast Lamb Shoulder Souvlaki

• EGG Temperature: 160°C

• 1.4–1.6kg Bone-in Lamb Shoulder

• 2 cloves Garlic, sliced (for studding)

• 1 stem Fresh Rosemary (for studding)

• Aromatic Base: 1 Garlic bulb (halved), fresh Rosemary & Thyme, 1 cup Apple Juice.

• The Glaze: ½ cup Raw Honey + 2 tsp Minced Garlic.

• The "Brush": A bundle of Rosemary and Thyme tied with kitchen string.

• 4 Medium Potatoes, peeled and cubed

• 1 stem Rosemary, finely chopped

• 1 tbsp Olive Oil & a generous pinch of Salt

• Pitas: 4–5 Thick Greek-style Souvlaki flatbreads.

• Fresh Salad: Cherry tomatoes, Cucumber, Red Onion, Parsley (all finely diced), ½ Green Chilli (optional), splash of Olive Oil.

• Garlic Sauce: 1 cup Greek Yoghurt, juice of ½ Lemon, 1–2 tsp Minced Garlic, Salt and Pepper.

Take the lamb out of the fridge 2 hours before you plan to light the EGG. Use a sharp knife to poke small slits in the fat cap and tuck in your garlic slices and rosemary sprigs. In a small saucepan, gently warm the honey and garlic until it's easy to pour—don't let it boil.

To master this Slow Roast Lamb Shoulder Souvlaki, set your EGG to 160°C.

• Place the Half Moon Cast Iron Plancha on the lower tier for your direct heat zone.

• Use the elevated rack for the lamb to ensure indirect heat (convection) surrounds the meat.

Place the lamb in a roasting skillet or tray with the apple juice and aromatics. Position it on the upper grid. Roast for 3 hours, basting every 60 minutes with your herb bundle.

While the lamb is doing its thing, par-boil your cubed potatoes with rosemary and salt. Drain them, then give them a hard shake in the colander. You want the edges to look "fuzzy"—those rough bits turn into the best crispy edges once they hit the fat in the pan.

Once the lamb’s internal temp hits 57–60°C, move it down to the lower grid (direct heat). Sear it for a few minutes until the honey glaze bubbles and chars.

At the same time, put a skillet with olive oil on the top rack and toss in your potatoes. Keep them moving until they are deep gold and crunchy.

Warm the pitas on the lower grid for 30 seconds. Carve the lamb into thick slices and pile everything onto a platter. Spread a thick layer of garlic sauce on a warm pita, add a handful of those "crumbled" potatoes, a pile of lamb, and the fresh salad.

Cooking a slow roast lamb shoulder on the EGG is superior to a kitchen oven for one reason: moisture retention. The ceramic walls create an insulating environment that prevents the meat from drying out, while the EGGspander allows you to cook your crispy potatoes and lamb simultaneously at different temperature zones.

Recipe FAQ: Tips for the Perfect Souvlaki

What is the best internal temperature for lamb shoulder?

For a sliceable, tender souvlaki, aim for an internal temperature of 57–60°C for medium. If you want "pull-apart" lamb, you can take it up to 90°C, but for traditional Greek souvlaki, a medium roast is preferred.

Can I use Lamb Leg instead of Shoulder?

You can, but lamb shoulder is preferred for slow roasting because it has a higher fat content, which prevents it from drying out over a 4-hour cook on the Big Green Egg.

How do I stop the honey glaze from burning?

The secret is the EGGspander. Keep the lamb on the top rack (indirect) for most of the cook. Only move it to the bottom rack for the final 5 minutes to get that golden-brown finish.