Cuisine
Time
5 hr mins
Servings
6 people people
1. Preheat your oven to 140C. Meanwhile, make your dry rub: in a mortar and pestle, grind up the salt, sugar, Sichuan peppercorns and cumin seeds. Once they reach the consistency of a coarse powder, crush in the garlic and add the rice wine vinegar, making sure everything is fully combined.
2. With the tip of a sharp knife, make shallow scores into the skin and fat of your lamb shoulder, cross hatching the entire surface. Then massage the dry rub into all sides of the meat, using your hands to ensure the mixture gets deep into where you have scored.
3. Next, chop your onions and peppers into large chunks and sprinkle them over the base of a large roasting tin or baking tray. Place the seasoned lamb shoulder over the top of the bed of vegetables, ensuring that all of the vegetables are hidden underneath the meat, and then wrap the tray tightly in tin foil.
