Eversfield Organic Lamb Apricot & Rosemary Stuffed Lamb Shoulder
Eversfield Organic Lamb Apricot & Rosemary Stuffed Lamb Shoulder

Eversfield Organic

Apricot & Rosemary Stuffed Lamb Shoulder

£25.00
Pack Weight:1.1kg
Quantity:
Bring something special to your Christmas table with our organic lamb shoulder, stuffed with a festive blend of sweet apricot and fragrant rosemary. Carefully hand-trimmed by our butchery team, it’s filled with a herby, fruity stuffing and garnished with apricots for a decorative centrepiece. Boneless for easy carving, ensuring juicy lamb slices on every plate.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed lamb, Sage & Onion Stuffing (organic breadcrumb (organic wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin) water, salt, anti-caking agent e535, yeast), organic potato starch, organic dehydrated onion, *sea salt, organic rubbed sage, organic rubbed parsley, Apricots. (*) Denotes non-organic ingredients. See allergens in Bold.

How To Store  

Our Apricot & Rosemary Stuffed Lamb Shoulder is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centerpieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Cooking Times for Stuffed Lamb Shoulder

Lamb Weight Roasting Time (at 160°C/320°F)
1.1 kg 1.5 - 2 hours
2.2 kg 2.5 - 3 hours

General Guidelines

  1. Preheating: Set your oven to 160°C (320°F) for a slow and even roast that allows the flavours to develop.

  2. Resting: Allow the lamb to come to room temperature before cooking, which takes around 30 minutes. This helps it cook more evenly.

Cooking Steps

  1. Preparation:

    • Preheat the oven to 160°C (320°F).
    • Pat the lamb dry with paper towels, especially the outside. This helps the meat brown nicely in the oven.
    • If you'd like, you can rub the outside of the lamb with olive oil, salt, and pepper for extra flavour. The apricot and rosemary stuffing should already provide plenty of seasoning inside.

  2. Roasting:

    • Place the lamb in a roasting pan: Use a rack inside the pan if available, to allow airflow underneath, which will help with even cooking.
    • Pour a little stock or water into the bottom of the pan to prevent the lamb from drying out and help create flavourful pan juices.

  3. Basting:

    • Every 30 minutes, baste the lamb with the juices in the pan. This will help keep the lamb moist and enhance the flavour.

  4. Check for Doneness:

    • Use a meat thermometer to check the internal temperature. Lamb shoulder is best when slow-cooked until tender, but here are some general guidelines:
      • For medium doneness: The internal temperature should reach around 65-70°C (149-158°F).
      • For well-done (which works well for the shoulder due to its fattiness): 75-80°C (165-175°F).
    • The meat should be fork-tender by the end of cooking, meaning you can pull it apart easily.

  5. Crisping the Skin (Optional):

    • For extra crispy skin, you can increase the oven temperature to 220°C (425°F) during the last 15-20 minutes of cooking. Keep an eye on it to avoid burning.

  6. Resting:

    • Once the lamb is fully cooked, remove it from the oven and cover it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute through the meat.