Marinated easy/bone in lamb shoulder: 1.8-2.0 kg

$57.00

Marinated with fresh thyme, organic garlic, lemon zest, black pepper, salt and Karrabool Extra Virgin Olive Oil. 

This is a tricky, hybrid easycarve / bone in roast that allows you to have your bone and eat it too. 

We've opened up a whole square cut lamb shoulder and cut the bones inside but not removed them. This means you the cooked shoulder is easy to slice but you retain all the benefits of the bones in the cooking. We've lathered the whole thing with a marinade of fresh thyme, organic garlic, lemon zest, black pepper, salt and Karrabool Extra Virgin Olive Oil and then tied it all back up together again into a whole piece for cooking. 

'Easycarve' means that the bone's been removed allowing for easier slicing which is a bonus when you're cooking a whole joint like a lamb shoulder. However, bones protect meat and minimise the exposed surface area thereby reducing loss of moisture. Also, there's all that lovely flavour in the connective tissue around the bone.

So by keeping the bones, but pre-slicing them so the joint is easy to cut, we're giving you the best of both worlds.

Cooking suggestion 

Roast long and slow - at least 3 hours at 160 degrees. Season the shoulder with olive oil, salt and pepper and brown each side - ideally in your roasting pan so you don't lose any of the juices. Add wine and water (or lamb broth), cover with baking paper and roast. Rest for half an hour. Turn up your oven high and stick the roast back in for 10-15 minutes to crisp up the outer skin before carving - which will be easy because this is the easycarve/bone in lamb shoulder!

The Producers

We buy whole lambs, mutton and hogget seasonally on a rotating basis from a number of farms. Your cut will come from whichever lamb is available when you order. The lamb we source is:

  • packed with the farm, breed and certification clearly labelled;
  • dry aged for between two to six weeks, depending on the cut;
  • lambs are 4 - 12 months old;
  • hormone and antibiotic-free;
  • grass-fed and finished on chemical-free pasture;
  • a mix of breeds including Suffolk, Texel and Dorper;
  • from NSW farms.

The producers we work with are entirely transparent about their processes and welcome all questions.

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