For occasion, when you grill the meat, the taste might be totally different from that cooked in an oven or pan. Before you apply the rub you will want to use a binding agent. In this case I used olive oil but any oil or perhaps a few splashes of water or Worchestershire sauce will work simply nice. It’s more about helping the rub bind to the meat than adding lots of taste. Because of the thick layer of fats on lamb shoulder, you’re going to want to cook hotter than you usually would to assist the fats render and the skin caramelize.
