Product Description: A delicious, sustainable choice for feeding a bigger group. Perfect for slow-roasting to produce meat that melts off the bone. Easy to cook and suits a huge variety of recipes. Cooking it on the bone intensifies the flavour even further. One shoulder feeds 6.
Cooking Instructions: 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 goose or duck fat or a 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.
We have given you these cooking instructions as a guide only.
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