Rotisserie Rosemary & Honey Rolled Lamb Shoulder

Slow-roasted, self-basting lamb with a glossy rosemary-honey lacquer. The rotisserie keeps it juicy, the flames add smoke, and the finish is sticky, savoury and a little bit sweet.

What You’ll Need

Feeds 6–8 (or 4 with glorious leftovers)

For the lamb

• 1 boned & rolled lamb shoulder, 2.5–3 kg (butcher’s string on)
• 2 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tbsp fennel seeds, lightly crushed (optional)
• 4 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp olive oil

Rosemary–Honey Baste

• 120 g runny honey
• 2 tbsp fresh rosemary, very finely chopped (plus extra sprigs for the fire)
• 2 tbsp apple cider vinegar (thins the honey so it doesn’t scorch)
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Pinch of chilli flakes (optional)
• Sea salt & black pepper, to taste

To serve (optional)

• Flatbreads or roast potatoes (see Tips)
• Lemon wedges, extra rosemary, flaky salt

The Set-Up

• Grill: Flamery Asado (any model)
• Attachment: Flamery Rotisserie Kit or Rotisserie Frame Kit (motor rated to 15 kg; 8 mm stainless skewer, heavy-duty forks) 
  
• Fuel: Quality lumpwood charcoal with a couple of hardwood chunks for aroma
• Grate/Extras: Drip tray (for potatoes or to catch juices), heat-proof gloves, probe thermometer

Light your fire and build an even, medium bed of coals. You’re aiming for a gentle roasting environment at the meat: roughly 170–190°C in the rotisserie zone. Bank coals to the sides for indirect heat.

How to Cook It

1. Season & Skewer: Mix salt, pepper, fennel seeds, garlic, lemon zest and olive oil into a paste. Pat the lamb dry, rub all over, and re-tie any loose sections so the roll is neat and even. Slide onto the rotisserie skewer and lock with forks; ensure it’s centred and balanced.
2. Make the Baste: Whisk honey, rosemary, vinegar, mustard, olive oil and chilli flakes with a pinch of salt and pepper. Set aside.
3. Roast on the Rotisserie: Mount the skewer and start the motor. Position the lamb so it turns in indirect heat above the drip tray. Add a couple of rosemary sprigs to the coals for aromatic smoke. Roast for ~1 hr before your first glaze — this lets the exterior set so the honey won’t burn.
4. Glaze & Finish: Begin basting every 10–15 minutes, layering on thin coats. Top up coals as needed to hold that steady medium heat.
   • For sliceable, tender lamb: cook to 80–85°C internal.
   • For soft, shred-able lamb: continue to 90–93°C internal.
   • (Shoulder is rich in collagen; these higher temps melt it for tenderness.
   • Total time is typically 1¾–2½ hours depending on size, fire and weather.
5. Rest: Come off the heat, tent loosely with foil and rest 20–30 minutes. Brush with a last slick of warm glaze.

Serve It Up

Slice thickly (or pull into chunks if cooked to shred-able), scatter with flaky salt and chopped rosemary. Squeeze over lemon. Pile into flatbreads with peppery leaves and yoghurt, or serve with fire-roasted potatoes drenched in the drippings.

Bonus Tips

• Drip-tray potatoes: Parboil baby potatoes, rough them up, and roast in the tray beneath the lamb so they baste in lamb juices and honey-rosemary glaze. Stir occasionally.
• Heat control: If the glaze threatens to darken too fast, raise the spit (Frame Kit) or pull some coals to reduce intensity. 
  
• Balance matters: Centre the joint on the skewer and tighten forks to avoid wobble and motor strain for smooth, even cooking. 
  
• Make-ahead: Season and roll the day before; keep uncovered in the fridge for crisper skin/bark.