Boneless Lamb Shoulder can be rolled to make a joint that is easy to carve, this can be stuffed or left plain.
A whole boneless lamb shoulder will usually feed 6 – 8 people comfortably. The lamb shoulder can be roasted really simply with just a bit of salt and pepper, a spot of garlic, and its best friend Rosemary.
It is a good idea to give the lamb shoulder about 20 minutes in a really hot oven to start the cooking process, and then add about half a bottle of red wine or 400ml of orange juice. Cover with foil and cook slowly for a couple of hours. Boned Lamb shoulder also lends itself to supporting the strong flavours of Levantine and Indian cuisines.
Experiment with some simple spices – sumac, coriander, a dash of chilli, cinnamon, cumin, pomegranate molasses, balsamic vinegar, lemon and lime juice – roast slowly, covered, with a bit of liquid, and discover a whole world of wonder. Order your next lamb joint from your online Butcher – Northfield Farm.
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