Per 100g
Energy: 282 kCal
Fat: 19.2 g
*of which saturates: 9.4 g
Carbohydrate: 3.2 g
*of which sugars: 0 g
Fibre: 0 g
Protein: 24 g
Salt: 0.2 g

Here's cooking instruction for Shoulder of Lamb Boneless:
1. Preheat your oven to 325°F (160ºC).
2. Season the boneless shoulder of lamb with salt and pepper, or your preferred seasoning blend.
3. Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a bit of oil and sear the lamb on all sides until nicely browned. This step helps to lock in the flavours.
4. Once the lamb is seared, transfer it to the preheated oven.
5. Roast the lamb for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63 °C). For medium, go for 160°F (71 °C). Remember that the temperature will rise a bit during resting.
6. To ensure even cooking, you can baste the lamb with its own juices every 20-30 minutes.
7. Remove the lamb from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a tender and juicy roast.
8. Slice the lamb against the grain and serve it with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Note: Cooking times may vary depending on the size and thickness of the lamb shoulder. It's always recommended to use a meat thermometer to ensure the lamb reaches the desired level of doneness.

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