This tasty joint can either be cooked as a straightforward roast or long and slow. There is more fat in the should of lamb than a Leg of Lamb, and this makes the flavour richer. We recommend a long, slow roast to make the most of this joint, as it will enhance the flavour. The fat will melt, and the fibres will soften, allowing the meat to fall off the bone. Just add mint sauce!
Buying options, Whole Shoulder, Large Half, or Small Half
Minimum weight – Bone-In
- Whole Shoulder – 2kg – will serve approximately 6 people
- Large Half – 1.2g – will serve approximately 4 people
- Small Half – 800g – will serve approximately 2-3 people
Brenda (verified owner) –
Delicious slow roasted – possibly the best lamb we’ve ever had.