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All About Meat / Lamb

Bone in Lamb Shoulder Roast - Oyster Cut (approx 1.5kg)

Tender and flavourful – perfect for roasting!

$29.93
per portion
Price per kg : $19.95
Average weight: 1.5kg
Description

Portion weight = approx 1.5kg

Enjoy the delicious flavour of this bone-in lamb shoulder - oyster cut. The oyster (sometimes called 'banjo cut') comprises the blade bone but has the fore shank removed. Because the shoulder muscles do more work than the leg muscles, the shoulder has more flavour and nicely marbled that meat has a pronounced sweetness.

Cook it low and slow for melt-in-the-mouth meat that falls off the bone! Great for entertaining. 

Meat Standards Australia (MSA) is an eating quality program for beef and sheep meat, based on extensive consumer research.

All sheep meat underpinned by the MSA program has met strict criteria to ensure it meets consumer expectations for eating quality attributes of tenderness, juiciness and flavour, and is labelled according to recommended cooking method.

Ingredients

100% lamb

Cooking Guide

Cook it low and slow for melt-in-the-mouth meat that falls off the bone! Great for entertaining. 

Preheat Oven: Preheat your oven to 160°C.

Season: Rub the lamb shoulder with olive oil, salt, pepper, garlic, and rosemary.

Sear: Heat a pan over medium-high heat and sear the lamb shoulder on all sides until browned.

Prepare Roast: Place the seared lamb in a roasting pan.

Roast: Cook in the oven for 3-4 hours, or until the meat is tender and falls off the bone.

Rest: Let the lamb rest for 15 minutes before carving. Enjoy!

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