GRASS FED ROLLED SHOULDER OF LAMB
GRASS FED ROLLED SHOULDER OF LAMB
GRASS FED ROLLED SHOULDER OF LAMB

GRASS FED ROLLED SHOULDER OF LAMB

March House Farm

£24.50
( / )
Size

The rolled, de-boned lamb shoulder known for it's natural fat marbling, lifts the meat to be one of the best cuts for taste and succulence. Unlike the leg, the shoulder is a simple to cook - slow roast it for a crispy exterior and a mouthwatering inner. Overall, the shoulder has marbled, rich natural fat, ensuring a superb flavour profile. Just by slow cooking, the fat gently breaks downand leaves an abundance of meat for the whole family. If Sunday roast is the aim, remember to drop your potatoes and other veg around the side, to soak-up some of those juices.

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Ingredients

Grass fed lamb

Grass fed lamb

Cooking instructions

Begin cooking meat from room temperature. Roast the joint in a deep tray, covering it with foil after basting. Place it in the center of the oven at 160°C/Gas Mark 3 for 40 minutes per 500g. Uncover for the final 20 minutes to crisp the skin. Allow the joint to rest for 10 minutes before serving.

Begin cooking meat from room temperature. Roast the joint in a deep tray, covering it with foil after basting. Place it in the center of the oven at 160°C/Gas Mark 3 for 40 minutes per 500g. Uncover for the final 20 minutes to crisp the skin. Allow the joint to rest for 10 minutes before serving.

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