Christmas Lamb Shoulder Joint (Bone In)

£10.20£20.40

ONLY AVAILABLE TO COLLECT ON 21st, 22nd, 23rd or 24th (until noon) DECEMBER – PLEASE SELECT AT CHECKOUT.

Order by Sunday 3rd December to guarantee availability.

A beautifully marbled cut, full of flavour. This shoulder has the bone in for extra flavour and is ready to pop in the oven for a Christmas or New Year’s Day family feast.

Description

Slow cooking lamb shoulder allows the fibres of this tougher cut to break down over time, rendering it moist, tender and full of flavour. To get the best out of the meat, it should be roasted or braised at a lower temperature for a long time, this joint has the bone in for added flavour.

Slow roast it right and the meat will just fall from the bone.

 

LAMB WEIGHT GUIDELINES & APPROXIMATE SERVINGS:

Half Shoulder – approx. 1kg = 4 portions

Whole Shoulder – approx. 2kg = 8 portions

Ingredients

Roves Lamb

For allergens, including CEREALS containing GLUTEN, see ingredients in BOLD.

Cooking the perfect joint.

Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.

Use our handy guide below to work out cooking times.

Cooking instructions

Medium

Weight First Brown Oven time Rest Total time
1kg 20 mins 50 mins 15 mins 1 hour 25 mins
1.5kg 20 mins 1 hour 15 mins 15 mins 1 hour 50 mins
2kg 20 mins 1 hour 40 mins 15 mins 2 hours 15 mins
2. 5kg 20 mins 2 hours 5 mins 15 mins 2 hours 40 mins

 

  1. Preheat the oven to 220ºC, gas mark 7.
  2. Before cooking, make a few incisions into the lamb, rubbed with oil, and covered in salt (and rosemary should you wish).
  3. Place the meat into roasting tin and cook for 20 minutes then reduce the heat to 170ºC gas mark 3 and cook for the remaining time.
  4. Remove from the oven and put in a warm place and allow to rest for 15 mins.
  5. Carve and enjoy!