Whole Lamb Shoulder
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 Lamb Shoulder, bone-in
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.