Weight: Approx 2.5kg

Lamb Shoulder

Full product description

For proper, set-and-forget comfort, choose lamb shoulder. This hardworking cut rewards gentle heat with juicy, pull-apart meat and a sauce that turns naturally glossy. Roast low and slow with garlic and rosemary, tuck it into a casserole with stock and wine, or take it to the BBQ/smoker until it’s buttery and tender. Carve in thick slices if you like it just-set, or cook on to shred and pile into flatbreads with a tangy salad. Effort minimal; payoff massive.

Why you’ll love it

• Collagen-rich shoulder that turns meltingly tender

• Forgiving cook—hard to overdo at low heat

• Oven, slow cooker, BBQ or pressure cooker options

• Brilliant leftovers for pies, pastas, rolls and salads

Cut details

• Whole lamb shoulder, typically bone-in (blade bone)

• Boneless/rolled may be available—ask if preferred

• Natural fat cap for self-basting (trim after cooking to taste)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp; pat dry. Rub with salt, pepper, garlic and rosemary (or your favourite rub).

2. Oven (low & slow):

   • Sear (optional). Roast covered at 150–160°C (fan 130–140°C) with a splash of stock/wine 3½–5 hours until fork-tender.

   • Uncover for the last 20–30 mins to brown and reduce.

3. Slow cooker: Brown first if you can; cook Low 8–10 hours (or High 5–6 hours).

4. Pressure cooker: Brown; cook 60–90 mins at pressure; natural release, then reduce the juices.

5. BBQ/smoker: 120–150°C to probe-tender (often around 90–95°C internal). Wrap when the bark sets; rest 30–60 mins.
   Serve: Slice for a blushing centre, or cook on to pull/shred. Always serve piping hot throughout.

Serving ideas

• Garlic & rosemary shoulder with roast potatoes, greens and pan gravy

• Harissa & honey with yoghurt, herbs and warm flatbreads

• Greek-style: lemon, oregano and olive oil; serve with salad and pittas

• Pulled lamb rolls with slaw and a minty salsa verde

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Chill leftovers quickly; reheat until steaming hot