1. Prepare the ingredients
   • Finely chop fresh rosemary.
   • Peel and cut 4 garlic cloves into small sticks lengthwise.
   • Preheat the Flamberge (or grill) to medium-high heat.
2. Prepare the lamb shoulder
   • Lay the deboned lamb shoulder flat on a clean cutting board, meat side up.
   • Season generously with salt and pepper.
3. Infuse with garlic and rosemary
   • Using a small knife, make several small incisions all over the lamb shoulder.
   • Insert the garlic sticks into these incisions, evenly distributed across the meat.
4. Apply the rosemary oil mixture
   • In a small bowl, mix the chopped rosemary with 2 tablespoons of olive oil.
   • Spread this mixture evenly over the surface of the lamb shoulder, ensuring it penetrates the incisions and covers the meat.
5. Tie and skewer
   • Tie the lamb shoulder securely with cooking twine at regular intervals, giving it a roast shape. This helps the meat cook evenly.
   • Optional: Skewer the lamb shoulder with fresh rosemary branches to add flavor and aroma during cooking.
6. Rotisserie cooking
   • Place the lamb shoulder on the preheated Flamberge.
   • Cook the lamb shoulder for about 1.5 to 2 hours or until the internal temperature reaches at least 63°C (145°F) for medium.
   • Baste occasionally with any remaining rosemary oil mixture or juices that collect in the drip pan, where you can optionally place vegetables of your choice to roast in the flavorful juices.
7. Resting and carving
   • Once cooked to your liking, remove the lamb shoulder from the grill and let it rest for 10 minutes before slicing.
   • Remove the cooking twine before slicing the lamb shoulder against the grain.
8. Serve
   • Arrange the sliced lamb shoulder on a platter and garnish with additional fresh rosemary if desired.
   • Serve hot, accompanied by your favorite side dishes or salads.

Enjoy your delicious grilled lamb shoulder, flavored with garlic and rosemary!