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Garlic, red wine and rosemary BBQ lamb shoulder

Low and slow lamb shoulder recipe

4 - 6

Serves

15 mins

Prep Time

45 mins

Cook Time

James Smith "The Tattooed Butcher"

Recipe author

James Smith "The Tattooed Butcher"

The combination of smoky, succulent barbecued lamb along with the complimentary flavours and textures of garlic, red wine, and rosemary are very hard to beat.

The combination of smoky, succulent barbecued lamb along with the complimentary flavours and textures of garlic, red wine, and rosemary are very hard to beat.

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Ingredients

BBQ lamb shoulder

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1 Quality Mark lamb shoulder

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butterflied, approx. 1-1.25kg

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¼ cup olive oil

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30g fresh rosemary

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2 garlic cloves

chopped

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¼ cup red wine

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1 Tbsp salt

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1 Tbsp black pepper

Method

BBQ lamb shoulder

1

Preheat BBQ to roughly 180°C.

2

Remove rosemary twigs from the stem and mix in a bowl with olive oil, garlic and wine.

3

Make some slight cuts across your lamb shoulder and then rub in some salt and pepper.

4

Place your lamb shoulder in the BBQ roughly 30cms away from the flame and baste both sides with your mixture (step two) before shutting the lid.

5

Cook on the BBQ for 20 minutes.

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6

Baste both sides of the lamb again before flipping the meat over and cooking for a further 20 minutes

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7

Baste both sides of the lamb heavily for a third time and move the lamb over the flame and cook at a high temperature for 2-3 minutes per side.

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8

Remove lamb from BBQ and rest for 5 minutes before slicing.

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9

Slice the meat and pour any remaining basting sauce onto the meat before serving with your favourite sides.

Nutrition Information per Serving (239g)

This nutrition analysis is based on 6 serves and is for the BBQ lamb only.

Energy

1767kJ (422 kcal)

Protein

41.5g

Total Fat

27.3g

Saturated Fat

7.7g

Carbs

0.6g

Dietary Fibre

1.2g

Sodium

1469mg

Iron

2.8mg

Zinc

7.2mg

Vitamin B12

2.9µg