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Lamb Rub (Students to halve this recipe and record results) 4 Portion

1 ½ cups dark brown sugar
4 sprigs rosemary, fresh (stem and mince)
1/3 cup kosher salt
2 tsp cayenne, ground
1 tsp white pepper, ground
1 Tb cumin, ground

1. Mix all ingredients well and rub over shoulder, allow to rest for 30 minutes before smoking

Onion and Rosemary Dumplings 2 Portion

95g soft flour
5g baking powder
50g suet/lard
1 Tb oil
1 onion finely chopped
3g chopped rosemary
100ml stout

1. In a small sauce pan, season and sweat down the onions with the olive oil add rosemary, remove from the heat and cool
2. Once cooled, stir in suet and sieve in the soft flour and baking powder, slowly add the water until a dough is formed, shape in medium sized balls, allowing 3 per portion.
3. Place dumplings into braising liquid for smoked shoulder and braise for 1 hour turning every 20 minutes

Braising liquid

50g carrot finely diced
50g onion finely diced
50g celery finely diced
100ml stout
2 cloves garlic
2 bay leaves
Thyme
20g tomato paste
150ml stock beef/chicken

Smoking mixture

1 cup wood chips
50ml apple juice
50ml apple cider
1 sprig Rosemary

1. Place into the smoker allow to smoke
2. Add lamb shoulder and smoke for 12 minutes
Braising

1. Remove and place lamb shoulder into a baking dish. Pour over the stock and vegetables
2. Bake 1 ½ hours at 160° with dumplings paced in after 30 minutes
3. Remove lamb and dumplings from oven and allow to rest before serving with a reduction of the cooking liquid