Nutritional information typical values per 100g,
as sold
Energy
205 kCal
Fat
14 g
of which saturates
0 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
18 g
Salt
0 g

Here's cooking instruction for Lamb Shoulder Bone-In:
1. Preheat your oven to 325F (163C).
2. Season the lamb shoulder generously with salt and pepper. You can also add herbs and spices of your choice like rosemary, thyme, garlic powder, or paprika for additiol flavour.
3. Heat a large oven-safe skillet or Dutch oven over medium-high heat on the stovetop. Add a tablespoon of cooking oil or butter and allow it to melt.
4. Place the lamb shoulder in the skillet and sear it on all sides until nicely browned. This helps to lock in the juices and adds flavour to the meat.
5. Once the lamb is seared, transfer the skillet or Dutch oven into the preheated oven.
6. Roast the lamb shoulder for about 2 to 2.5 hours, or until it reaches your desired level of doneness. For medium-rare, the interl temperature should be around 145F (63C). For medium, aim for 160F (71C).
7. It's a good idea to baste the lamb shoulder with its own juices every 30 minutes or so to keep it moist and flavourful.
8. Once cooked to your liking, remove the lamb shoulder from the oven and tent it loosely with aluminium foil. Let it rest for about 10-15 minutes to allow the juices to redistribute throughout the meat.
9. After resting, slice the lamb shoulder against the grain and serve it with your favourite side dishes or sauces.
Enjoy your delicious lamb shoulder bone-in!

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR