We like to make your life super simple, there's nothing more simple to roast than our boneless shoulder of grass-fed lamb. With meticulous butchery, this joint is not only wonderfully delicious, it looks fantastic served up for a hearty Sunday roast. With a good balance of melting fat, our boneless shoulder of lamb has a more-ish depth of flavour.
We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb.
We recommend 4 portions per kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Sit the shoulder on a rack in a roasting pan. Place in a pre-heated oven at 180C.
Check after 60 minutes. The target temperature on the meat thermometer is 70C. The cooking time is likely to be 75 - 90 minutes.
For a slower cook, the oven can be turned down to 150°c after 30 minutes. The total cooking time is then likely to be about 120 minutes.
Because of the nature of the shoulder it is ideal for a long slow cook either in a slow cooker or the bottom oven of an aga. Once cooked, rest for at least 15 minutes.