Boneless Lamb Shoulder Block

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

別店舗で電動スライサーを購入したため
肉の塊をスライスしたくて購入しました。
美味しいお肉でした。

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!!

I made a big batch of Irish Stew with it. Excellent!

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.

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!

I grew up in Aus and Lamb was part of the lifestyle. I learnt how to prepare it since I was a kid. Slow defrost, garlic, fresh fresh rosemary twigs, olive oil, salt and even a good dutch oven for a nice long slow cook. About 1/2 way through the cook well noticed the smell... and it only got worse! By the time it came to serving the whole house was filled with it. None of my guest wanted to eat it, so I was left with the meat.
Don't want to say it but me thinks it "mutton dressed as lamb"

from roasting to stews and curries.
Definitely more fat than a leg, but perfect size for Japanese ovens and slow cookers!

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。

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.