Greek Style Lamb Shoulder (bone In)

$25.99/kg

Our Greek Style Lamb Shoulder is fantastic either in the oven or the slow cooker.  Covered in a marinade of fresh rosemary, garlic and lemon this is one of most popular cuts of lamb.

One lamb shoulder weighs between 1.5 and 2.5 kgs so we offering two sizes.  You can provide additional size guidance in the instructions.
Regular 1.6 to 1.9 kg
Large 1.9 to 2.1 kg

 

Product Total Price will be: $ 25.99
* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.
Click here for help with quantity and units.  

Description

Like leg, the shoulder works hard, so it is full of flavour but can be tough if undercooked or cooked too quickly.  We recommend low and slow either in the oven or the slow cooker.  Using this cut of lamb with the bone in, imparts additional flavour.

Cooking Temperatures

From https://www.australianlamb.com.au/
Rare, medium rare, medium well… the colour, juiciness and internal temperature of your cooked lamb determine its doneness. Cooking lamb to perfection begins with working out the correct cooking time and remembering two simple things:

– Lamb carries on cooking while resting so remove it from heat around 3–6°C before your goal temperature.
– Rest is best! After cooking, leave your lamb alone – this helps those delicious juices to return to the meat.

Rare 60°C
Medium rare 60–65°C
Medium 65–70°C
Medium well done 70°C
Well done 75°C

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Rosemary
Garlic
Lemons
Olive Oil

Slow-cooked Lamb Shoulder

Into a slow cooker put about 250ml of stock, and cook on slow for 8hrs

Oven Cook

Wrap in foil and cook for 3hrs at 160c
Uncover and cook at 180c for an additional hour

Slow Roast Lamb Shoulder

1. Remove the lamb from the refrigerator 2 hours before cooking.
2. Preheat the oven to 130C fan-forced (150C conventional). Place the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add 125ml water.
3. Use two sheets of foil joined together to make a tent over the lamb, then cook for 2.5–3 hours. Reduce the heat to 110C fan-forced (130C conventional) and cook for up to 3 more hours.
4. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, leaving the foil on, before shredding the meat from the bone.

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