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.
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.
|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|
- Preheat the oven to 220ºC, gas mark 7.
- Before cooking, make a few incisions into the lamb, rubbed with oil, and covered in salt (and rosemary should you wish)
- 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.
- Remove from the oven and put in a warm place and allow to rest for 15 mins.
- Carve and enjoy