Product Description: With a good balance of fat and meat the shoulder is a good joint for slow roasting. The bone is removed, skin scored and then tied neatly. Another cut which produces great crackling.
Portion: Allow 0.200g per person.
Cooking Instructions: 180°C/Fan 160°C/Gas 41 hr 30 mins Rest at room temperature for 10 minutes before roasting. Place in a roasting tin and season. Place in the centre of a pre-heated oven and cook for 1 hour 30 minutes. Remove from oven and rest for 10 minutes before removing strings, carve and serve.
We have given you these cooking instructions as a guide only.