The shoulder of lamb is the ultimate traditional slow cooking roasting joint. With the marbling running through the centre of the joint it offers flavour and sweetness. It is perfect for a Sunday roast.
Butchers Tip
Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.
Cooking Tip:
1. Preheat oven to 180C (Gas Mark 4).
2. Roast for 20 minutes at 180C (Gas Mark 4).
3. Reduce oven temperature to 160C (Gas Mark 3) and continue to roast for:
Pot Roast / Slow cooked fopr 4 hours
4. Remove the joint from the oven and rest for 20-30 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
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