Boneless Lamb Shoulder Block

Boneless Lamb Shoulder Block
In stock
100 % of 100
¥6,460 (txInc)
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Tasty boneless Lamb Shoulder from Australia. (Frozen)
SKU L010
UNIT PRICE ¥646 / per 100g
Country of origin Australia
PACKAGING AND HANDLING Keep Frozen at -18 degrees C
Allergens contained in this product (7 specified raw materials)
Egg Milk Wheat Nut Buckwheat Shrimp Crab
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Boneless Lamb Shoulder. If you like a little more fat than what a lamb leg contains, this is the roast for you. Lamb shoulders are excellent party pieces. Just sit the lamb shoulder in your living room, invite a whole bunch of people, stock up on booze, that's a guaranteed good party.


This meat is easy to cut up for kebabs, stew, even Yaki-Niku. 
The best lamb shoulder I ever tasted was made with a 9-hour olive oil confit. You can cook your lamb shoulder however you want though.

We recommend roasting it: 

1. Season the meat with crushed garlic, pepper, salt, and oregano, then lather with olive oil. Place everything in a roasting tray.

2. Place roasting tray into the oven and roast uncovered at 200°C for 20 minutes. Reduce the heat down to 160°C and roast the lamb for a further 30 minutes up to an hour

3. Occasionally baste with the juices from the pan.

4. Remove from the oven and let the meat rest for a while before serving. 


The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪

  • Great leg of lamb
    Gender: Male
    Age: Over 60
    After thawing I marinated the lamb in a middle eastern dry rub overnight then slow roasted for 4 hours. Had Japanese guests for dinner and was a little concerned as some Japanese do not like lamb but this was a big hit with everyone loving it. Fall off the bone tender and full of flavor
  • Awesome Lamb Roast
    Gender: Male
    Age: 40 - 49
    This lamb shoulder is the best slow roasted for at about 140 deg C for 2.5 hours. I usually turn it up a bit towards the end to its to get a bit of a crust on the outside. So good with some mint jelly (hey Meat Guy maybe you should be stocking Mint Jelly as well....?)
    Its so tender and tasty. Recommended!!
  • Great Meat Used for Irish Stew
    I made a big batch of Irish Stew with it. Excellent!
  • O for Awesome
    Fed 4 kiwis and 2 Aussies with enough left over for a sandwich the next day. Perfect size for the smaller Japanese oven. Cooked it on 190 for 90 minutes on a bed of rosemary stopping once to pour the juices over the top. Let it stand for 10 minutes at the end. Excellent will buy again.
  • So Scrumptious!
    I marinaded this lamb shoulder in red wine, garlic, fresh herbs, and The Meat Guys Lamb Seasoning; then slow roasted it. Truly fall apart moist and scrumptious! Paired with crispy roast potatoes and garlic-butter green beans, that was one of the best meals I’ve eaten in my life! I’ll be getting this bad boy again and again!
  • Great cut of meat
    from roasting to stews and curries.
    Definitely more fat than a leg, but perfect size for Japanese ovens and slow cookers!
  • 柔らかいラム!
  • -
    An excellent cut of meat full of flavour and got the thumbs up from a bunch of NZers for Christmas Day lunch. Seasoned it with crushed garlic, pepper n salt, oregano and then rubbed all over with olive all (the lamb not me) folded it and bound it together with butchers string- left overnight the fridge. Added fresh rosemary the next day and slow roasted the next day for a couple of hours and then wound up the heat for the last hour- succulent, moist, gets an "O" for awesome! (NZ joke)
  • -
    Great cut of meat! I cut it into smaller pieces and used it in everything from curry, shashlik (kebobs), and stir-fries. It's a very versatile cut of lamb.
  • -
    What can I say? Why a lovely piece of meat.
    I used a few tablespoons of olive oil, 3-5 cloves of garlic crushed and themeatguy' almighty spice mix. I mixed it all together and then covers then sliced the lamb with a knife and covered the lamb with he mixture. I then put it in a roasting tin and covered the tin with foil and baked it at 170 degrees Celsius for 4 hours basting it with its own juices every hour.
    For the last hour I added potatoes and carrots and then for the final 20 minutes, I took the foil off. Not was absolutely scrumptious.
    I've also made a curry with the left overs.

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