The shoulder of lamb is the ultimate traditional slow cooking roasting joint. With the marbling running through the centre of the joint it offers flavour and sweetness. It is perfect for a roast. Want it boned and rolled? Just ask.
Butchers Tip
Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.
Price range: £25.19 through £48.28
Cooking Tip:
1. Remove from the fridge 60 minutes before cooking
2. Preheat oven to 180C (Gas Mark 4).
3. Roast for 20 minutes at 180C (Gas Mark 4).
4. Reduce oven temperature to 160C (Gas Mark 3) and continue to roast for:
Pot Roast / Slow cooked fopr 4 hours
5. Remove the joint from the oven and rest for 30/45 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
