Lamb Shoulder Boned And Rolled
Sweet flavour ~ slow cooking ~ easy to carve
Locally reared lamb hung for a minimum of 7 days. We debone the shoulder and tie for ease of carving.
The shoulder is best slow cooked, the rolled shoulder should be cooked for the minimum of 3 hours on a low temperature 130 - 150 degrees
Sit on a bed of root veg, some red wine and plenty of sea salt, garlic, rosemary and thyme. Cover with foil for the first couple of hours and then remove to crisp up the outside.