Barbecued Slow Braised Shoulder of Lamb with Red Wine and Rosemary | Recipe | Simply Beef & Lamb
A fantastic barbecue lamb dish using whole shoulder of lamb. The joint is marinated and slow cooked in a low oven for 3-4 hours and finished off on the barbecue
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Ingredients
- 1.8-2.25kg lean whole lamb shoulder
- 4-5 large sprigs rosemary leaves, roughly chopped
- 5 tablespoons good, balsamic vinegar
- 250ml good red wine
- 4 tablespoons olive oil
- 1 large red onion, peeled and sliced
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