Well the bbq Gods blessed us with good weather over the weekend, so we took the oportunity to do some al fresco cooking and dining. I went along to our local wholesale butcher to get a shoulder of pork only to be dissapointed, apparently they use all their shoulder for sausages and couldn't even quote me a price so I came away with a whole shoulder of lamb, around 6 1/2 lbs. Just rubbed it with EVO, S&P, garlic and Thyme and left it overnight.
Set it off minion style and cooked it for 5 hours, took it to 180' but 210' would have been better as I wanted to pull it but forgot that bit !
There was still a chill in the air as the night went on so we sparked up the washer drum fire pit, our wok is a perfect fit on top of the drum, but that's for another time. Anyhoo, Sky and Val enjoyed the extra therms