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Boneless Lamb Shoulder Block

Boneless Lamb Shoulder Block

Lamb

Whole Cuts

Hormone Free

Low Cholesterol

Australia

Best Selling

SKU	L010
Contents	1.3kg
unit price	¥497 / per 100g

★★★★★

7 Review(s)

¥6,460

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Labeling Information

country of origin	Australia
ingredients	Lamb
PACKAGING AND HANDLING	Keep Frozen at -18 degrees C

Allergens contained in this product (7 ingredients)

Egg	Milk	Wheat	Nut	Buckwheat	Shrimp	Crab
-	-	-	-	-	-	-

Those with '○' are included.

Description

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.

SERVING SUGGESTION

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.

Thawing

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

Kiwibbq1968 2/4/2023

★★★★★

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!

Trent 4/17/2022

★★★★★

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

Jacqui Sasaki 12/24/2018

★★★★★

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！

ikugo 2/3/2018

★★★★★

1.3kgの冷凍塊肉を１度に食べきる訳ではないのでまずはチルド室に移して半日、半解凍したら簡単に包丁で切り分けることができました。500gを5mmほどの厚さに切り分け早速ジンギスカンにしてみたところ、柔らかくて風味も良く非常に美味！羊臭さは一切なし。心配していた筋の固い部分もほとんどなし。残りは300g.300g,200gはそれぞれサモサ、カレー、牛と合挽きにしてケバブにする予定。非常に楽しみです。

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Guest 10/19/2017

★★★★★

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)

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Guest 10/19/2017

★★★★★

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.

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Guest 10/19/2017

★★★★★

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.