JUNE MEAT ORDERS OPEN NOW - Delivered Thurs 27th June

Italian Butterflied BBQ Lamb Shoulder

This is a great casual Sunday lunch or midweek family dinner option as it's fairly quick and very yummy.

Feeds 6
Marinate overnight
Prep & cooking time 1 hour 10 minutes 


1 x 2kg Deboned Lamb Shoulder
120 ml olive oil
120 ml of red wine
3 gloves of garlic
Tablespoon of dried rosemary
Tablespoon of dried oregano

Cut the netting off the boned-out shoulder and spread the meat out in one layer. Cut any thick areas almost in half (leave attached and butterfly) so the whole piece is a similar thickness. Marinate in 120 ml olive oil, 120 ml of red wine, 3 gloves of crushed garlic and tablespoons each of dried rosemary and dried oregano overnight. Turn once in the morning. Remove the meat from the fridge 20 minutes before cooking.

Tip: If frozen, as always, defrost in the fridge for 24 hours before cooking – never in the microwave or it will go very tough.

Ways to Cook:


  1. Heat BBQ to moderately high heat for 15 minutes then turn down to medium heat.
  2. Cook lamb for 5-6 minutes skin side down on the grill side, then turn over to sear other side as well. Watch out as the oil will flare up; if it gets too much fire transfer to the plate side.
  3. Reduce heat under lamb to low (leave other side of BBQ on high) and cook for 30-40 minutes with the lid down. If no lid, cover the meat with foil or inverted baking tray,  or place in oven at 180 degrees.
  4. Remove from heat and rest meat on a plate under foil for 10 minutes before carving down on an angle.


  1. Preheat oven to 180 degrees.
  2. Sear lamb in baking tray or frying pan for 5 minutes each side (it will spit!).
  3. Cook lamb for 30-40 minutes in oven.
  4. Remove from heat and rest meat under foil for 10 mins before carving down on an angle.