Small Slow Cooked Lamb Shoulder

Storage Conditions: Store at < -18ºC (Supplied frozen)
Defrost for 30 hours in the fridge and store below 5ºc once defrosted. Use within 24 hours (can also be cooked from frozen)

Watch our video on how to cook and serve our Slow Cooked Roasts here

Cooking instructions

To make the packaging easier to remove leave the product for 20 minutes at room temperature in its bag prior to roasting - you can pre-heat the oven during this time.

Remove all packaging and place bone side down, with all fat and liquid, onto a baking tray lined with non-stick baking paper.

Cook in a preheated oven at 190ºC/Gas mark 5 or 180ºC for Fan assisted ovens:

Medium
60 - 65 minutes from defrosted
80 - 85 minutes from frozen

Large
75 - 80 minutes from defrosted
90 - 95 minutes from frozen

Remove from the oven and allow to rest for 5 minutes before serving.
Ensure the product is piping hot throughout.
Do not reheat once cooked.

PLEASE NOTE: The pan juices will be concentrated and highly flavoured. To use as a gravy dilute to taste with water, light stock or wine. Or simply heat our rich, ready-made Ultimate Beef Gravy.

Ingredients:
Lamb, Water, Lemon Juice, Rapeseed Oil, Modified Maize, Salt, Tomato Puree, Garlic, Black Pepper, Rosemary,

Nutritional Information: (raw, typical per 100g)
Energy 863kJ/207kcal, Protein 24.7g, Carbohydrates 0.5g, of which sugars <0.1g, Fat 11.7g, of which saturates 5.0g, Fibre <0.1g, Total Salt content 0.5g

Allergy Advice: For allergens, including cerelas containing gluten, see ingredients in BOLD CAPITALS