Slow Roasted Balsamic-Glazed Lamb Shoulder

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.

THE INGREDIENTS

• 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 teaspoon freshly ground black pepper
• 2 tablespoons balsamic glaze

Instructions

1. 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.
2. 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.
3. Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.
4. 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.
5. Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.