A half-shoulder joint of finest fresh lamb, on the bone - for a perfect full-of-flavour family roast.
Shoulder of lamb provides the very sweetest meat of all for roasting. Although there is more fat, its presence, which is conveniently interspersed between layers of meat, could not have been better designed for cooking purposes. This is because as the heat penetrates it, the fat slowly begins to melt, providing a kind of internal basting process - so that by the time the shoulder is cooked, the fat will have all run out, leaving the meat tender, juicy and succulent.
Find the nutrition information below, and
Here's a video from Marco Pierre White showing how to cook the perfect roast
|Typical Values||100g raw as sold contains||120g lamb roasted then trimmed of fat contains|
|Energy||780kJ (190kcal)||1025kJ (245kcal)|