Organic Rolled Shoulder of Lamb 1.2kg
A sound choice for the ultimate lamb slow-roast, this boneless cut is also easy to carve at the table. To cook, place in a low oven (160 C) for as long as possible, basting often, until meltingly tender.
From our own organic pastures at Daylesford, our lamb flock is comprised of traditional breeds including Ryeland, Kerry Hill and Cotswold crossed with Llyn.
2.6lbs | 42oz
first sear the lamb shoulder all over on medium-high heat for a deep caramelised flavour and golden-brown colour, add liquids like wine, stock or vegetables according to your preferred recipe and then cover the casserole and transfer carefully to the oven at 160°c. Cook for 3-3 ½ hours, or until the lamb is very tender. You may need to top up your cooking liquor part way through. Check your recipe for specific cooking instructions and timings
These are guidelines only as cooking appliances do vary. Always ensure that meat is cooked thoroughly and piping hot.
Keep refrigerated 0-5°C. Consume within the use by date. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted.