The idea of mop sauce originated in Southern American barbecue traditions, where a mop was used to baste the meat during cooking as it retained a lot of liquid. This ensured the meat stayed moist, developed a lot of flavour and a delicious crust
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination Time | Overnight |
| Cook time | 180 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 741 |
| Fat | 38.7g |
| Saturates | 14g |
| Protein | 83.7g |
| Carbs | 9.8g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the mop sauce, bring the vinegars and water to a low boil in a saucepan over a medium heat. Whisk in the 2.5 tbsp muscovado sugar, crushed chilli, hot sauce, onion powder, garlic powder, mustard powder, 1 tsp salt, 1 tsp paprika and black pepper and continue to whisk until the brown sugar and salt have dissolved. Pour the sauce into a glass jar and rest overnight in the fridge
To prepare the lamb shoulder, combine the remaining spices in a bowl. Drizzle the olive oil over the shoulder then rub with the spice mix, spreading it evenly. Loosely cover the lamb and allow it to marinate in the fridge overnight. The following day allow it to come to room temperature before cooking.
Preheat the grill to a high heat.
Sear the lamb on all sides and place it inside a foil tray. Place the tray on the grill. Lower the grill’s heat to medium.
Using a sauce mop, cover the surface of the lamb with the sauce. Close the lid of the grill and allow it to cook for 2-3 hours, mopping with the sauce every 30 minutes.
Once the lamb is cooked, remove it from the grill and rest for 20 minutes before slicing and serving.
