BBQ Slow Braised Shoulder of Lamb with Red Wine and Rosemary

A fantastic barbecue lamb dish using whole shoulder of lamb.  The joint is marinated and slow cooked in a low oven for 3-4 hours and finished off on the barbecue.

Prep Time: 10 mins

Cook Time: 3 hours 20 minutes

Serves: 8 people

Ingredients

  • 1.8-2.25kg lean whole lamb shoulder

  • For the marinade:

  • 4-5 large sprigs rosemary leaves, roughly chopped
  • 5 tablespoons good, balsamic vinegar
  • 250ml good red wine
  • 4 tablespoons olive oil
  • 1 large red onion, peeled and sliced

Method

  1. Preheat the oven to 140-150°C, 120-130°C, Fan, Gas Mark 1-2.
  2. Place the joint on a chopping board, score the surface in a diamond pattern and season on both sides, or ask you butcher to do this for you. Mix the marinade ingredients together and transfer to a double-lined plastic food bag. Add the joint and coat in the marinade. Seal the bag, transfer to a large plate and refrigerate for up to 4 hours or overnight, turning once.
  3. Transfer the joint from the marinade and place in a large non-stick roasting tin, with the marinade mixture from the bag once.  Cover with foil and roast in the oven for 3-4 hours.
  4. Remove the joint from the oven and remove the onion and rosemary from the surface of the joint.  Cook on a prepared barbecue for 10-15 minutes on each side.  Transfer to a large plate, cover and leave to rest for 10-15 minutes. Carve the lamb and serve with a side salad.