Hormone and growth promotant free our lambs are individually selected to ensure your dining pleasure. Finely trimmed and table ready you will never be disappointed.
Our bone-in Greek style shoulder is a classic winter meal. Try cooking it in a slow cooker. You will never eat lamb as tasty as this - the end result will melt in your mouth.
Roasting is one of the easiest and most delicious ways to prepare lamb.
Roasting is a dry heat cooking method often used for large, tender cuts.
There’s nothing quite like a perfectly roasted shoulder lamb, cooked with a light seasoning until tender and pink.
Remember, our Greek style lamb shoulder is most tender roasted medium-rare and will continue to cook when taken out of the oven, so remove before reaching the desired doneness and allow to rest for 5–10 minutes before slicing and serving.
Lamb Shoulder Recipe
1.7 kg lamb shoulder, extra virgin olive oil, 2 lemons thinly sliced, 10–12 unpeeled garlic cloves, ? cup green olives
Preheat oven to 200°C.
Trim excess fat from lamb and rub generously with oil.
Season well with salt and pepper.
Tear off a piece of baking paper large enough to wrap the lamb. Place in a roasting pan, line it with half the lemon slices and scatter over half the garlic cloves and olives.
Place lamb on top with skin-side up. Cover with remaining lemon slices and dot with remaining garlic and olives.
Wrap the lamb tightly in the paper, season with salt, then cover tightly with foil or a lid.
Bake for about 30 minutes, then reduce heat to 140°C and bake for a further 2½ hours or until the meat is falling off the bone.