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Whole lamb shoulder, all rib, back and neck bones removed, (approximately 2.80KG-3.00KG) cut from the forequarter of local British outdoor reared lambs. For whole shoulders we leave the short shank bone in as well as the blade bone, as these help to evenly distribute heat while cooking. This means you can cook the joint low and slow, which works to breaks down the well marbled meat into melt in the mouth, sweet lamb deliciousness.
How to Cook Whole Lamb Shoulder
Remove lamb from packaging and rest at room temperature for 10 minutes before cooking. Lightly oil the meat, season with salt and pepper, or your choice of dry rub/herbs (thyme and oregano both work well), and place in a roasting tin, and oven roast at 200°C/ Fan 180°C/ Gas 6 in the centre of a preheated oven. For medium; cook for 10 minutes per 100g, for well done; cook for 12 minutes per 100g. Allow the meat to rest for 10 minutes before serving.
What to do with Whole Lamb Shoulder
Seasoned with a handful of rosemary, sea salt, and black pepper then cook low and slow, preferably on the bbq. Superb.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|