Organic Lamb Shoulder Boned & Rolled

How To Cook

We Recommend: 

Sear the Lamb (Optional):

• If you want an extra-crispy exterior, you can sear the lamb before roasting. Heat a large skillet or roasting pan over medium-high heat, add a little oil, and brown the lamb on all sides for 4-5 minutes per side.

Set Up for Slow Roasting:

• Place the lamb in a roasting pan or Dutch oven, fat side up. If desired, add some vegetables (such as carrots, onions, and celery) to the bottom of the pan for extra flavour and to serve as a base for a gravy later.
• Pour the stock and wine (if using) around the lamb. This will create steam during cooking and help keep the meat moist.

Roast the Lamb:

• Cover the lamb loosely with foil and roast it in the oven for 3.5 to 4 hours. The long, slow cooking allows the connective tissue to break down, resulting in tender, juicy meat.
• Baste the lamb every hour or so with the juices from the pan to keep it moist.
• After about 3 hours, remove the foil to allow the lamb to brown for the final hour of roasting
• The lamb is done when it’s fork-tender and easily pulls apart. You can check the internal temperature with a meat thermometer; it should be at least 90°C (195°F) for a fall-apart texture, but it can go higher for even more tenderness.
• If the lamb isn’t browning enough, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the outside.