I placed my frozen leg of lamb on a bed of sliced red onions and baby carrots. Covered the lamb in a mixed basting of the onion relish and Rose Harissa. Added the crushed garlic, Fresh Thyme and Rosemary.
Closed the lid and placed it in the Weber, Indirect heat and left it for 6 hours. Remove the lid for the last 45minutes. Monitor the ambient temperature and ensure a consistent 140degrees is maintained. If not, add more lump wood charcoal.
Once done I removed the dish from the weber and rested the lamb for 10minutes. Pulled out the bone with ease and shredded the lamb. Amazing. Once shredded, I poured the remaining juices from the dish and mixed it into the shredded lamb.
Take the feteer bread, heat them over open coals, add some Humus, cubed fresh garden salad, your Shredded Rose Harissa Lamb and enjoy.