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Boneless Lamb Shoulder Block

Boneless Lamb Shoulder Block
SKU L010
Contents about 1kg
unit price ¥2,820 / per 1kg
5 Review(s)

Out of stock

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Labeling Information

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

Allergy Reference

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

Those with '○' are included.


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, you don't even have to cook it, 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

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!


ikugo 2/4/2018


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)


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.


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.

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