-1 x Butterfly lamb shoulder roughly 1-1.25kg
-¼ Cup olive oil
-30g fresh rosemary
-2 x fresh cloves of garlic chopped
-¼ cup red wine
-1 TBSP of table salt
-1 TBSP Cracked pepper
1-Preheat BBQ to roughly 180 degrees Celsius
2- Remove rosemary twigs from the stem and mix with olive oil, Garlic & wine.
3- Make some slight cuts across your lamb shoulder then rub in salt & pepper.
4- Place your lamb shoulder in the BBQ roughly 30cms away from the flame and baste both sides before shutting the lid.
5- Cook for 15 mins then baste both sides again before flipping the meat over, cook for a further 15mins.
6- Baste both sides of the lamb heavily for a third time and move the lamb over the flame and cook for 2-3 mins at a high temp per side.
7- Remove lamb from BBQ and rest for 5 mins before slicing.
8- Slice the meat and pour any remaining basting sauce onto meat before serving.