LAMB Shoulder On The Bone

A bone-in shoulder of lamb — the classic slow-roasting cut, and the one that rewards patience most. The bone adds depth as it cooks, and the fat running through the shoulder keeps the meat succulent over a long, gentle roast until it pulls away from the bone with a fork. Roast covered at 160°C for 4 to 5 hours. Shoulders vary in size, so ask us for a cooking time matched to the weight you've chosen. Choose plain, or one of our marinades — Rosemary & Mint, Rosemary & Garlic, Lemon Garlic & Oregano, Yiros or Tandoori, all gluten free. For a boned and rolled version that carves more easily, try our Boneless Shoulder. Prepared fresh daily by our butchers at Windsor Meats Malvern. Available from 1.5kg through to 3kg.