Lamb Shoulder (Bone-in)

With plenty of sweet, succulent lamb, the Lamb Shoulder is a great alternative to the more popular leg. Left on the bone to give the meat flavour upon cooking, Lamb Shoulder is suited to serving alongside all the trimmings as a Sunday lunch. Exclusively sourced from free-range and heritage breed flocks, this joint showcases exactly why our lamb is so special, with all the qualities you’d expect of wholesome Irish lamb.

Cooking guidelines from defrosted:

Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Preheat oven to 250°C / Fan 230°C / Gas 9.
Place the joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven. Then reduce oven temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for

1.75kg roast:

45-60 minutes for medium (internal temperature of meat: 55-60°C)
70-80 minutes for well done (internal temperature of meat: 65-70°C).

2.4kg roast:

70-90 minutes for medium (internal temperature of meat: 55-60°C)
105-120 minutes for well done (internal temperature of meat: 65-70°C).

Once your joint is cooked to your liking, remove from the oven.
Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
After resting, slice across the grain and serve on warm plates.