Gluten Free Recipes

Zesty Barbecued Lamb Shoulder: Main Image

Quick Facts

Nutrition Facts

Calories 388
  Calories from Fat 143 (37%)
(24%)Total Fat 16g
(28%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
(50%)Cholesterol 150mg
(30%)Sodium 711mg
(21%)Potassium 718mg
Total Carbohydrate 13g
(2%)Dietary Fiber 0g
Sugars 11g
Sugar Alcohols 0g
(90%)Protein 45g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Zesty Barbecued Lamb Shoulder

Ingredients

  • Lamb1 lamb shoulder, boned and tied (4-6 lbs)

  • 1 tsp salt

  • 1 tsp pepper

  • Barbecue sauce1 cup prepared barbecue sauce

  • 1/3 cup brown sugar (packed)

  • 2 Tbs red wine or chicken broth

  • 1/2 tsp Worcestershire sauce

  • 1/8 tsp red pepper sauce

With the ingredients that you already have in your kitchen, this is the perfect jazzed up meal.

Directions

  • Grill over medium-hot coals using indirect cooking method.
  • Sprinkle lamb with salt and pepper and place on roast rack; position in center of cooking grill directly above drip pan.
  • Cook lamb 2 to 2 1/2 hours or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well.
  • In small bowl, combine barbecue sauce ingredients.
  • Stir to blend.
  • Baste lamb with sauce frequently during last 20 minutes of cooking.
  • Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
  • Slice.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.