Butterflied Lamb Shoulder With Tzatziki

by Ruby Hagen March 18, 2015 2 min read

Butterflied Lamb Shoulder With Tzatziki

With the sun still shining, and summer veg still going in the garden, it’s time to give one of Hagen’s favourite barbie classics a go before it starts to cool down. Enter the Butterflied Lamb Shoulder with Greek Marinade.

Hagens Lamb shoulders come boned out and vac-packed with a house made preservative-free Greek style marinade. All the hard work is done for you, and the vacuum packing ensures the meat gets a very thorough marinating and will last up to weeks in the fridge. You don’t need to mess around and marinate it yourself overnight, the only thing to do is start firing up the barbie!

Our lamb is sourced from a beautiful organic farm in Blighty, NSW, near the iconic town of Deniliquin.

I like to do this on the BBQ, but it also works well ‘low and slow’ in the oven for a few hours.

Start off by taking your Hagens Lamb Shoulder out of the fridge at least one hour before cooking. This ‘temps’ the meat, and makes sure that when you start to cook it, the meat cooks evenly without drying out.

Preheat your barbie to a medium heat.

Place your butterflied shoulder on your barbecue grill, it should sizzle a little bit, but shouldn’t be too hot.

I turned my shoulder a couple of times, about once every five minutes until it had a good colour, then remove it from the direct heat and let it cook for a further 20-30mins. 

After taking it off the grill, a good rest will make sure that your lamb is beautiful and juicy before carving. I wrapped mine up in foil for a good 15 minutes.

Whilst the lamb is resting, it’s time to get cracking on your tzatziki to accompany it.


  • 1 cup organic greek yoghurt
  • 1 clove of garlic, very finely chopped
  • 1 greek cucumber, diced
  • Half a handful of dill, chopped
  • Juice of a quarter of a lemon
  • Salt and Pepper to taste

Combine all your ingredients, give it a taste, add a little more lemon juice, or salt and pepper depending on how you like it.

When dishing up the Lamb Shoulder, the best way to go to is to present it to the table, and slice against the grain, as if you were slicing up a steak.

Serve with your homemade tzatziki alongside.

Bon Ap.