Weber Q Smoked Lamb Shoulder Ragu

Laura Romeo - Weber Grill Master

Difficulty: difficult
Fuel Type:
  • People

    Serves 6

  • Prep Time

    30 min.

  • Smoking Time

    5:50 h


the Ingredients

Smoked Lamb Shoulder Ragu
  • Completed step 1.5 to 2kg bone-in lamb shoulder
  • Completed step 300 millilitres beef stock + spray bottle
  • Completed step 500 grams vine cherry tomatoes
  • Completed step Grated pecorino cheese, to serve
  • Completed step Cooked pappardelle pasta, to serve

Lamb Rub

  • Completed step ¾ teaspoon garlic granules
  • Completed step ¾ teaspoon dried oregano leaves
  • Completed step 1.5 teaspoon ground cumin
  • Completed step 1.5 teaspoon sweet paprika
  • Completed step 1.5 teaspoon white sugar
  • Completed step 1 teaspoon freshly ground black pepper 
  • Completed step 2 teaspoons sea salt
  • Completed step ¼ teaspoon chilli flakes 

Pasta Sauce:

  • Completed step 2 tablespoons olive oil
  • Completed step 2 brown onions, finely diced
  • Completed step 1 carrot, diced
  • Completed step 2 celery sticks, diced
  • Completed step 1 cup red wine
  • Completed step 2 rosemary sprigs
  • Completed step 400 grams tin whole tomatoes
  • Completed step 700 grams passata 


This is a dish to impress. The long cook time will ensure your lamb is tender, almost falling apart. Watch your delighted guests when you place this dish down infront of them before you amaze them further by pulling the lamb through the rich tomato sauce.
  • Prepare the barbecue for cooking using indirect very low heat (110°C-130°C). If you are using a Weber Q2600N+, Weber Q2800N+ or Weber Family Q Barbecue, set up your barbecue with a convection tray, roasting trivet and water pan as directed. If desired, set up your barbecue with smoker boxes filled with soaked wood chips. (Recipe is not suitable for Baby Q or Weber Q single burner models.) Refer to Step 11 for information on settings and set up methods on a Weber Q.
  • Combine the lamb rub ingredients and coat the lamb shoulder all over with the rub.
  • Once the barbecue has preheated, adjust your barbecue to the settings for indirect very low heat. Place your lamb onto the trivet. Roast the lamb, with the lid closed, for 4 ½ hours, spritzing the lamb with beef stock every 60 minutes. Don’t forget to top up the water pan with water every 2 hours.
  • After 4 ½ hours, or until well coloured, place the lamb on several sheets of aluminium foil and generously spritz with the beef stock. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching the bone. Cook for a further 2 hours over indirect very low heat or until the internal temperature reaches 96°C.
  • Once the lamb has cooked, remove it from the barbecue and leave it to rest in the foil while you cook the sauce.
  • Using heatproof gloves, remove the convection tray, trivet and water pan from the barbecue. Place a large Weber Q Casserole Dish (without lid) on the grill and turn the Q burner to Start/ High and turn the Plus burner off. Preheat the pan for 10 minutes.
  • Once the pan has preheated, add the oil, onion, carrot and celery. Cook for 20 minutes, stirring every 5 minutes or until golden brown and caramelised.
  • Add the red wine and cook for 2 minutes. Add the passata and tinned tomatoes, squashing the tomatoes as desired. Add the rosemary sprigs and leave to cook for 15 to 20 minutes or until the sauce has thickened. While the sauce is cooking, grill the cherry tomatoes.
  • For the cherry tomatoes; Lightly coat the tomatoes with olive oil and cook on the grill for 5 minutes, turning once. Remove the sauce and cherry tomatoes from the barbecue and season the sauce with salt and pepper to taste.
  • Place the lamb shoulder on top of the sauce, arrange the cherry tomatoes around the lamb. Pull the lamb in front of your guest and watch their delight! Serve with cooked pappardelle pasta and grated pecorino cheese.
  • New Indirect Very Low Heat

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