Junee Lamb is a flavourful nutrient-rich food and an excellent source of Vitamin B12, niacin, zinc and selenium. An all-natural product making it a choice you can feel good about. .
All our lambs our raised in a clean, hormone-free, healthy environment using sustainable farming systems and state-of-the-art technology.
The shoulder of the lamb, derived from the forequarter and is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into chops. Lamb shoulder is often used for stew and casseroles.
For melt-in-your-mouth, flavourful lamb, braising is the ideal method. Ideal for shoulder chops and shanks, braising brings an aromatic depth to lamb.
You can cook the whole meal in one dish and be creative with your seasoning. Sear meat in oil with vegetables and seasoning, then add enough liquid to cover and place in a moderate oven or slow cooker to braise until tender and richly flavoured.
Lamb is usually braised at 350–375°F, but you can also cook it long and slow at 250–300°F for a real comfort dish.
1.5 kg bone-in lamb shoulder roast, tied, 12 peeled garlic cloves, 1 tablespoon salt, 1 tablespoon grated lemon zest, ½ teaspoon of freshly ground black pepper, 1/4 cup extra-virgin olive oil, 1 tablespoon minced fresh rosemary plus 1 spring, 1 tablespoon minced fresh thyme plus 5 sprigs, 2 cups dry white wine, 2 cups water
Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
Pound garlic with salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb.
Put in a sealable bowl or plastic bag and chill overnight.
Put lamb in a roasting pan or slow cooker
Pour wine and water around lamb and add herb sprigs.
Cover pot with lid and braise on medium for 5 hours.
Transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.