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Classic roasting Lamb, with the bone removed for easy carving or stuffing.
Juicy, value for money, roast Lamb off the bone - the perfect slow-roast.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Easy-to-carve joint
Cut from the Shoulder of the Lamb - we remove the Shoulder Blade, any excess fat and gristle and roll up into an easy-to-carve joint.
Perfect for stuffing
This joint is suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with Vegetables, Stock and fresh Herbs. It is equally good for oven roasting as it is succulent, tender and perfect for stuffing.
Unrolled
This joint can also be unrolled, then filled with home-made or shop-bought Stuffing - nd then rolled back up and re-tied with string or butcher's meat bands. You can also cut it into cubes to have in a Stew or Curry.
A low, slow roasting joint of Lamb - for meat that falls off the bone
Value for money
Classic, sumptuous and tender, value for money, roasting Lamb!
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Rolled Lamb Shoulder
Lamb Shoulder Boneless
Classic roasting Lamb, with the bone removed for easy carving or stuffing.
Juicy, value for money, roast Lamb off the bone - the perfect slow-roast.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Easy-to-carve joint
Cut from the Shoulder of the Lamb - we remove the Shoulder Blade, any excess fat and gristle and roll up into an easy-to-carve joint.
Perfect for stuffing
This joint is suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with Vegetables, Stock and fresh Herbs. It is equally good for oven roasting as it is succulent, tender and perfect for stuffing.
Unrolled
This joint can also be unrolled, then filled with home-made or shop-bought Stuffing - nd then rolled back up and re-tied with string or butcher's meat bands. You can also cut it into cubes to have in a Stew or Curry.
A low, slow roasting joint of Lamb - for meat that falls off the bone
Value for money
Classic, sumptuous and tender, value for money, roasting Lamb!
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Rolled Lamb Shoulder
Lamb Shoulder Boneless
INGREDIENTS: Free Range Lamb
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Lamb Shoulder Boneless
Always best to bring the meat to room temperature before cooking
- Pre heat the oven or grill or ensure the barbecue coals are hot.
- Now season the meat with Salt, Pepper, and Herbs
- Always place fat side up in the oven
- After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer
For this piece of meat we recommend Long and Slow Roasting or Pot Roasting
Stewing or Braising
Brown meat off and add vegetables for example root vegetables (Celeriac, Onions, Carrots, etc)
- Then add Stock, Red Wine, Herbs, Bay Leaves and cover.
- Cook slowly on the hob or in a braising dish in the oven on a low heat until tender.
- Just before serving thicken with Flour or Corn Flour.
Stews are always better next day reheated.
Slow Roasting
Place in the oven at 150°c and leave for about three to four hours till the meat falls off apart
Normal Roasting
Rare
Preheat oven at 230˚°c/450˚°F gas mark 8 for the first 10 minutes
Reduce to 180˚°c/350°F gas mark 4 allowing 20 minutes per 500g Internal temperature 50˚°c
Medium
Preheat oven at 230˚°c/450°˚F gas mark 8 for the first 10 minutes
Reduce to 180˚°c/350°F gas mark 4 allowing 26 minutes per 500g Internal temperature 60˚c
Well Done
Preheat oven at 230˚°/450°F gas mark 8 for the first 10 minutes
Reduce to 180°c˚/350˚ F gas mark 4 allowing 32 minutes per 500g Internal temperature 70
Always rest meat after cooking for 30 minutes
Core Temperatures using a Meat thermometer
| Rare | 48-50°c | rested 52-54°c |
| Medium Rare | 52-54°c | rested 56-58°c |
| Medium | 56-58°c | rested 60-62°c |
| Well Done | 65-68°c | rested 70-75°c |
Then for roasts rest usually 15 to 20 mins after
Lamb Shoulder Boneless
Cooking time 15 mins
Cooking time 30 mins to 1 hr
Cooking time 1 hr
Cooking time 2 hrs
