Boneless Lamb Shoulder Block
| SKU | L010 |
|---|---|
| CONTENTS | 1.00kg |
| UNIT PRICE | ￥646 / per 100g |
| Country of origin | Australia |
| RAW MATERIALS | Lamb |
| PACKAGING AND HANDLING | Keep Frozen at -18 degrees C |
| Egg | Milk | Wheat | Nut | Buckwheat | Shrimp | Crab |
|---|---|---|---|---|---|---|
| - | - | - | - | - | - | - |
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≪
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Awesome Lamb RoastAsh2024/04/15Gender: MaleAge: 40 - 49This 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 StewDino2024/01/01I made a big batch of Irish Stew with it. Excellent!
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O for AwesomeKiwibbq19682023/02/04Fed 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.
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So Scrumptious!Trent2022/04/17I 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!
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Great cut of meatJacqui Sasaki2018/12/23from 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！ikugo2018/02/031.3kg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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-Guest2017/10/18An 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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-Guest2017/10/18Great 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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-Guest2017/10/18What 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.
