Boneless Lamb Shoulder Block

Description

Boneless Lamb Shoulder. If you like a little more fat than what a lamb leg contains, this is the roast for you. Lamb shoulders are excellent party pieces. Just sit the lamb shoulder in your living room, invite a whole bunch of people, stock up on booze, that's a guaranteed good party.

SERVING SUGGESTION

This meat is easy to cut up for kebabs, stew, even Yaki-Niku. The best lamb shoulder I ever tasted was made with a 9-hour olive oil confit. You can cook your lamb shoulder however you want though.
We recommend roasting it:

1. Season the meat with crushed garlic, pepper, salt, and oregano, then lather with olive oil. Place everything in a roasting tray.

2. Place roasting tray into the oven and roast uncovered at 200C for 20 minutes. Reduce the heat down to 160C and roast the lamb for a further 30 minutes up to an hour.

3. Occasionally baste with the juices from the pan.

4. Remove from the oven and let the meat rest for a while before serving.

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat.

Product Information

*Packaging and specifications may vary slightly depending on stock and inventory status.
*Please note that the content may vary.

Allergens ( specific ingredients )

none