Slow Roasted Balsamic-Glazed Lamb Shoulder

Laura Romeo - Weber Grill Expert

Difficulty: easy
Fuel Type:
  • People

    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 freshly ground black pepper
  • 2 tablespoons balsamic glaze


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

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