Description
How To Cook
- Pre heat your oven to 200 °C temperature fan assisted or 215 °C without a fan. Season the lamb shoulder just prior to roasting.
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
- Massage a little light olive oil if the lamb shoulder does not have a generous coating of fat then season with good quality fine sea salt.
- Place the lamb shoulder skin side up onto the trivet which should line the base of the tray.
- Place in centre of oven and roast for 20 minutes then reduce the temperature to 190 °C then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 58 °C.
- Remove the lamb shoulder from the oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving.
How We Rear Our Grass Fed Lamb
The system that we use for our Grass Fed lamb is about as natural as it gets. Our lambs are grass fed and grass finished, eating pasture and forage for their entire lives. The key to the best lamb is slow, natural growth to maturity and eating a natural diet.
