Barbecued Lamb Shoulder Roast

New.Wife's picture

Apr. 17, 2011


Boned lamb shoulder 5 Pound , rolled
Whole cloves 1 Teaspoon
Salad oil 1/4 Cup (4 tbs)
Dill pickle 2 Tablespoon
Packed brown sugar 1/2 Cup (8 tbs)
Pickles 1/4 Cup (4 tbs) , finely chopped
Salt 1 Teaspoon
Allspice 1/2 Teaspoon



1)Poke and insert cloves all over the lamb.

2)On a spit roast rotisserie or on an outdoor grill, arrange the lamb.

3)Cook for 2 to 2 ½ hours or till the meat thermometer shows 175-180° F. The temperature will vary upon the sought degree of doneness.

4)In a saucepan, mix salad oil, dill pickle liquid, chopped dill pickles, brown sugar, allspice and salt. Heat the basting sauce to the boiling point and remove.

5)Using a brush, baste the lamb with the sauce.


6)Make slices and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 684Calories from Fat 477

 % Daily Value*

Total Fat 53 g81.5%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 437 mg18.21%

Total Carbohydrates 12 g4%

Dietary Fiber %

Sugars 11 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet