Lamb Shoulder Roast

Heavily marbled for deep flavour
Rippled through with tasty marbling to add succulence and flavour, this roast offers really rich, grass-fed lamb taste at a great price. The whole shoulder is boned and halved before being rolled and hand tied by our butchers.
  • Grass-fed UK lamb
  • Complete with a covering of natural, tasty fat
  • Handy size for 3-4 people
Frozen at the peak of perfection
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Lamb Shoulder Roast
£12.00
£20.00 per kg
Box Contains:

    • 1 Lamb Shoulder Roast, boneless, 600g

2-3 servings
Code: L841
Quantity:
Lamb Shoulder Roast
£24.00
£20.00 per kg
Box Contains:

    • 2 Lamb Shoulder Roast, boneless, 600g each

4-6 servings
Code: D2656
Quantity:
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values (Typical per 100g)
Energy: 1104 kJ / 264 kcal, Fat: 21g, of which Saturates: 9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g
Defrost in a refrigerator. Remove the roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
Rub a little oil onto the joint then season well with good quality sea salt & black pepper.
Place the lamb fat side up onto a metal trivet which should line the base of the tray.
Alternatively make a trivet by roughly chopping equal amounts of onion, carrots and celery.

Traditional Roasting: Preheat the oven to 250°C/Fan 230°C/Gas 9, sear the meat for 15 minutes in the oven.

After searing reduce oven temperature to 190°C/Fan 170°C/Gas 5 and cook for:

Medium: 12-15 minutes per 450g
Well done: 18-20 minutes per 450g

We would recommend this joint is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 10°C, so the roast can be removed early and allowed to finish cooking as it rests.
Once your joint is cooked to your liking, remove from oven. Place on a board or platter, cover with foil and leave to rest for at least 20 minutes. Once rested, carve the meat across the grain in thin even slices.

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