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143 London Road,

Knebworth, Hertfordshire, SG3 6EX

01438 812304

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Barbecued Slow Braised Shoulder of Lamb with Red Wine and Rosemary


  • 1.8-2.25kg/4-5lb lean whole lamb shoulder
  • Salt and freshly milled black pepper
  • For the Marinade
  • :4-5 large sprig rosemary leaves, roughly chopped
  • 75ml/5tbsp good, balsamic vinegar
  • 250ml/9floz good red wine
  • 60ml/4tbsp olive oil
  • 1 large red onion, peeled and sliced


Preheat the oven to Gas mark 1-2, 140-150°C, 275-300°F.

Place the joint on a chopping board, score the surface in a diamond pattern and season on both sides, or ask you butcher to do this for you. Mix the marinade ingredients together and transfer to a double-lined plastic food bag. Add the joint and coat in the marinade. Seal the bag, transfer to a large plate and refrigerate for up to 4 hours or overnight, turning once.

Transfer the joint from the marinade and place in a large non-stick roasting tin, with the marinade mixture from the bag once.  Cover with foil and roast in the oven for 3-4 hours.

Remove the joint from the oven and remove the onion and rosemary from the surface of the joint.  Cook on a prepared barbecue for 10-15 minutes on each side.  Transfer to a large plate, cover and leave to rest for 10-15 minutes.

Carve the lamb and serve with a side salad.

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