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Shoulder of Lamb Boned and Rolled

Shoulder of Lamb Boned and Rolled

Bridget B'S

£29.99

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Shoulder of Lamb is better suited to a longer, slower cook with reduced cooking temperatures. With a nice cover of fat to give the meat extra flavour with a tender sweet melt in the mouth quality. We suggest marinating overnight or preparing your lamb by studding with garlic rosemary and getting the shoulder out of the fridge to bring it up to room tempreture an hour or so before cooking. Cook in a deep oven dish at 160 C for around 3 -4 hours or more depending on size. Place on a warmed plate loosely covered with foil and allow to rest for at least 15 minutes before serving. Enjoy!

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