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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≪
Review of this item
O for Awesome
Great cut of meat
Definitely more fat than a leg, but perfect size for Japanese ovens and slow cookers!
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.