SHOULDER LAMB

Lamb Shoulder is an inexpensive roasting joint than Leg of Lamb because the shoulder has more fat, and needs low and slow roasting to render it out. The juicy fat in it guarantees the meat will come out tender. Prepare this Lamb Shoulder by wrapping in foil and baking on 140C for 5 hours. Remove the foil and test to see if meat falls easily off the bone. If necessary, bake for another hour. Your Lamb Shoulder will be a minimum of 2.1kg and will feed up to five adults. Freeze if not using.