Whole Shoulder of Lamb
A chunky roast full of deep flavours
- Premium lamb, naturally reared in the UK
- Prepared fully by our master butchers on the bone
- Quick to roast for full flavoured fall-apart meat
Price per kg:
- Whole Shoulder of Lamb, bone-in
Match our tempting lamb shoulder with some flavour additions to truly impress. How about garlic and thyme or lemon and rosemary to enhance those big lamb flavours, delicious.
Our lamb is raised on open pasture and traditional hill farms throughout the UK, for the best natural flavour.
Cooking guidelines from defrosted:
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Preheat oven to 250°C / Fan 230°C / Gas 9.
Place the joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven. Then reduce oven temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for
45-60 minutes for medium (internal temperature of meat: 55-60°C)
70-80 minutes for well done (internal temperature of meat: 65-70°C).
70-90 minutes for medium (internal temperature of meat: 55-60°C)
105-120 minutes for well done (internal temperature of meat: 65-70°C).
Once your joint is cooked to your liking, remove from the oven.
Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
After resting, slice across the grain and serve on warm plates.