Slow Roasted Balsamic-Glazed Lamb Shoulder

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time7 hrsTotal Time7 hrs 10 mins

This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.

THE INGREDIENTS
 2 kg kilograms boneless lamb forequarter/shoulder
 3 garlic cloves, finely chopped
 1 tbsp tablespoon extra-virgin olive oil
 3 tsp teaspoons finely chopped fresh rosemary leaves
 5 ½ tsp teaspoon sea salt
 1 tsp teaspoon freshly ground black pepper
 2 tbsp tablespoons balsamic glaze
1

Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.

2

Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.

3

Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.

4

Once the lamb has been roasting for about 5 ½ hours, or has reached an internal temperature of 90°C, brush the lamb with the balsamic glaze and continue roasting the lamb for a further 30 minutes. Once the lamb has cooked, remove from the barbecue and cover with aluminium foil. Leave the lamb to rest for at least 15 to 30 minutes.

5

Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

Ingredients

THE INGREDIENTS
 2 kg kilograms boneless lamb forequarter/shoulder
 3 garlic cloves, finely chopped
 1 tbsp tablespoon extra-virgin olive oil
 3 tsp teaspoons finely chopped fresh rosemary leaves
 5 ½ tsp teaspoon sea salt
 1 tsp teaspoon freshly ground black pepper
 2 tbsp tablespoons balsamic glaze

Directions

1

Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.

2

Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.

3

Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.

4

Once the lamb has been roasting for about 5 ½ hours, or has reached an internal temperature of 90°C, brush the lamb with the balsamic glaze and continue roasting the lamb for a further 30 minutes. Once the lamb has cooked, remove from the barbecue and cover with aluminium foil. Leave the lamb to rest for at least 15 to 30 minutes.

5

Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

Slow Roasted Balsamic-Glazed Lamb Shoulder
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