Bone-in Lamb Shoulder

Bone-in Lamb Shoulder

Roasting joint

A great alternative to the leg, with extra fat the shoulder can offer a blend of flavours that no other roasting joint can. Left with the bone in, carving can be tricky but more than worth it. Makes a Sunday lunch memorable. (Can be boned on request).

Availability: In stock

£0.00

1kg +£10.00
2kg +£20.00

£0.00

Qty:

Bone-in Lamb Shoulder

Cooking tips

Bone-in Lamb Shoulder

To cook to medium

1. Make sure the joint is at room temperature. (Take out of fridge 1 hour before cooking).
2. Pre-heat oven to 190 oC
3. Season well with Classic lamb rub
4. Get a pan smoking hot
5. Sear in hot pan until coloured all over. (2-3 mins approx)
6. Place on oven tray in re-heated oven for:

1 kg joint: 1 hour 2 kg joint: 1 hour 30 minutes

7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.

PLEASE NOTE: To cook the perfect roast, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

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