A good value Lamb roast.
The shoulder joint carries a little more intermuscular fat than the leg joint and is all the sweeter for it. The meat is soft, delicate and tasty.
A good way to make the joint go a bit further is to have it boned & rolled, please indicate when checking out if you would like this service.
To cook simply place on a roasting tray in a pre-heated oven at 220 C for 40 minutes, then turn the oven down to 150 C or gas mark 2 for approximately 2-2 ½ hours until tender.
Food Facts / Ingredients
Finished on Hesketh Bank (North West England) this ‘Salt Marsh’ lamb from Blacklidge Bros is free range lamb that is the tastiest around. We also use lamb from Cumbria and the Lake District (not Herwick) true hill lamb and the better for it. Thursk market in Yorkshire is another good source for top quality lamb - if you know what you are looking for!
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