1. The Prep: Fire up your Somerset Ember Maker. Let it run for around 45 minutes before cooking. You’re aiming for a solid, consistent bed of hot embers not active flames.
2. The Hand Test: Hold your hand 10cm above the embers. If you can keep it there for 3–4 seconds, you’re at the perfect starting heat for a high-quality sear.
3. The Marinade: Lay the butterflied shoulder flat. Mix olive oil, lemon zest, parsley, spring onions, garlic, squashed tomato centers, salt, and pepper.
4. The Work: Massage the marinade into the meat. Really push it into every fold; this is where the deep flavor lives.
5. The Clean Drop: Give the lamb a gentle shake to remove excess herbs before it hits the metal. This prevents bitter, burnt bits.
6. The Sizzle: Lower your V-Grill to its lowest position for high, direct heat. Lay the lamb down you want that immediate, aggressive sizzle. Let it sit for 5–8 minutes to build a proper char.

Top Tip: The V-Grill channels fat away from the flames, keeping flare-ups under control even as the lamb renders.

1. The Flip: Sear the second side until you have a dark, mahogany crust and deep grill marks.
2. The Back-Off: Wind the handle to raise the grill, moving the meat away from the intense heat. Turn occasionally until the internal temperature hits 55°C (usually 40–45 minutes cooking time).

Top Tip: Don't fiddle! If it’s coloring too fast, raise the grill. if it needs more "oomph," lower it. Let the Somerset handle do the heavy lifting.

1. The Extras: 5 minutes before the lamb is done, char your lemon halves (cut-side down) and flash-grill the flatbreads.
2. The Patience: Rest the lamb for at least 15 minutes.

The Secret: If it’s still steaming its not rested long enough!