For the lamb shoulder
1 boned and rolled shoulder of lamb
280g mandarin juice
2 tsp fine salt
25g lemon thyme, finely chopped
zest of 4 mandarins, grated on a micro-plane
For the glaze
1 tsp lemon thyme, finely chopped
500g lamb stock, reduced to 200g
200g fresh mandarin juice
200g orange marmalade
Place the shoulder of lamb on a chopping board and open so that it is flat against the board. Combine the mandarin juice with 200g water and add the salt and lemon thyme. Run this mixture onto the inside of the lamb, making sure to cover every section of the meat.
Place in a container, cover and place in the fridge for 12 hours.
Remove from marinade and sprinkle on the mandarin zest. Re-roll and tie into long joint using butcher’s twine.
Place the rod from the spit through the middle of the leg and fasten using the adjustable forks.
Set the charcoals in the tray of The Fusion BBQ, following the instructions on the user’s manual and press the lighting button on the front of the BBQ.
Place the skewer back on the rotisserie poles that have been previously placed on the highest setting, and press the rotisserie button also on the front of the BBQ.
Maintain a temperature of 60°C at the surface of the meat by moving the charcoals around. Cook for approximately 3 hours or until a core temperature of 58°C is reached.
In the meantime, prepare the glaze by combining all the ingredients together.
Brush the glaze onto the meat regularly after the first hour of cooking, and continue to do so for the remainder of the during the cooking process.