android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
arrow_back arrow_down arrow_forward arrow_up menu-arrow-down call camera cart check close download_cloud download facebook filter flame gift-certificate-icon globe google_plus grill instagram linkedin menu minus pinterest plus search star_empty star_full star_half thumb_up trash twitter wallet xing youtube zoom_in zoom_out

Laura Romeo - Weber Grill Expert

Slow Roasted Balsamic-Glazed Lamb Shoulder

  • People

    Serves 6

  • Prep Time

    10 min.

  • Barbecue Time

    6 to 7 h

Serves 6
Prep Time
10 min.
Barbecue Time
6 to 7 h

the Ingredients

Slow Roasted Balsamic Glazed Lamb Shoulder
  • 2 kilograms boneless lamb forequarter/shoulder
  • 3 garlic cloves, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 teaspoons finely chopped fresh rosemary leaves
  • 1½ teaspoon sea salt
  • 1 teaspoon teaspoon freshly ground black pepper
  • 2 tablespoons balsamic glaze


  • 01 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.
  • 02 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.
  • 03 Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.
  • 04 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.
  • 05 Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

What do you need?

Recommended Tools