Barbecuing shoulder of lamb

[JimmyMcNulty]

Not done this before and a quick look on the net suggests you normally roll it up first... If I just stuck it on unrolled presumably it would take less time... What're the benefits to doing it rolled up? Was planning on just rubbing some herbs and garlic onto it.
TIA

[BecauseImWorthIt]

If I'm doing lamb like this I would marinade it for as long as possible and then barbecue for a relatively short period of time unrolled.

But if the recipes you have seen are for it rolled up, then follow those!

[PistachioLemon]

Mmmm sounds yummy.

Nigella bbqs a leg of lamb but it is butterflied so I presume you could do the same with the shoulder. The only difference I reckon would be to do it at a slightly lower heat, for longer so that the fat breaks down properly. I wouldn't bother rolling it up personally.

BBQ leg of lamb

[PistachioLemon]

Just realised, that doesn't appear to be a 'real' nigella recipe, but I still think the basic principle would work quite well with shoulder.

[Overmydeadbody]

Yes you can do it unrolled, the benefits of it being rolled up are obviously keeping it moist, keeping it rare, but I do lamb butterflied on the bbq with a sticky glaze and it is lush.

BecauseImWorthIt I never follow recipe instructions to the letter,, it's really not essential to.

Just make sure you don't over-cook it and end up with dry meat.

[BecauseImWorthIt]

OMDB - neither do I! Most of the stuff I cook I make up.

All I was trying to point out to the OP was that if she was looking at recipes for it rolled up then there was probably a reason for that - and it would certainly affect the timings.

[JimmyMcNulty]

Thanks all. In the end it turned out on closer inspection my shoulder still had the bone in it and as I couldn't be faffed taking it out I just bunged it on the bbq - turned out gorgeous, just right with a bit of pink.