Lamb Shoulder Bone in (1kg)

£15.00

Packed full of meat and with fat running throughout, the humble shoulder of lamb is an out and out slow cook showstopper. Prepared skilfully by one of our butchers, we trim away excess fat to leave you with the perfect shoulder to roast on Sunday.

 

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A versatile cut, our Lamb shoulder that can take on different styles of cooking with ease and is perfect for Sunday roasts where you can be leave it on a low heat  for hours. Alternatively, during the summer they make an incredible centre piece when marinated and slow cooked over a BBQ – simple cooking that is incredibly effective. The bone in the lamb shoulder adds extra depth of flavour to the meat.

 

Even the best meat still requires expert preparation, so we work with master butchers who ensure that this cut of lamb shoulder is of the highest quality, aligned with the exceptional quality you have come to expect from The Black Farmer.

 

The Black Farmer have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

 

Lamb shoulder cooking instructions

  1. Remember to remove your lamb shoulder out of the packaging, pat dry and bring to room temperature

  2. De-bone lamb shoulder
  3. Pre heat your oven to 200 oc temperature fan assisted or 215 oc without a fan

  4. Season the lamb shoulder just prior to roasting

  5. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement

  6. Massage a little goose or duck fat or a light olive oil if the lamb shoulder does not have a generous coating of fat then season with good quality fine sea salt

  7. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half

  8. Place the lamb shoulder skin side up onto the trivet which should line the base of the tray

  9. Place in centre of oven and roast for 20 minutes then reduce the temperature to 190 oc then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 58 oc

  10. Alternatively add half a bottle of white wine and the same of water to the tray and pot roast after the initial 20 minute roast by covering with tin foil and cooking o 140 oc for 5 to 6 hours nice and slow, ensure the meat comes away from the bone easily if using this method

  11. Remove the lamb shoulder from the oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy

  12. For the gravy I make up 500 ml of essential cuisine lamb stock, then deglaze roasting tray with this stock stirring all the caramelised juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy

 

Product photography is representative only. Weights and portions will be as stated. Pack contains approximately 1 piece.

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