Lamb shoulder Cha Siu

With a lot of lamb and beef in the freezer, I am not buying pork much. While thinking of how to cook this piece of lamb shoulder, the idea came to treat it like pork shoulder to make bbq pork. This cut of lamb is not oily, so I decided to use high heat to grill first them low heat to cook through, so the meat stay tender. 

1.Score the fatty side of meat, season with miso, red yeast rice sauce, soy sauce, 5 spices powder and salt, for at least half a day to a day.
2.Preheat oven to grill 210˚C, grill until fatty part browned, around 10 minutes.
3.Reduce temperature to 150˚C, add a tray of a cm of hot water below baking dish, to reduce charring of sauce. Cook until tender, around 40 minutes.