Lamb Shoulder Shank Off & Bone Off from Pyrenees, Spain

How to cook a Lamb Shoulder?

Slow-Roasted Lamb Shoulder with Garlic and Rosemary

Ingredients:

• 1 Lamb Shoulder Bone-In (approx. 2-3 kg)
• Salt and freshly ground black pepper, to taste
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, chopped
• 1/4 cup olive oil
• 1 lemon, zest and juice
• 1 cup chicken or vegetable broth
• Roasting vegetables (optional)

Instructions:

1. Preheat your oven to 160°C (320°F).
2. In a small bowl, mix together minced garlic, chopped rosemary, olive oil, lemon zest, and lemon juice to create a marinade.
3. Pat the Lamb Shoulder Bone-In dry with paper towels and season generously with salt and pepper.
4. Rub the marinade all over the lamb, ensuring it's evenly coated. Let it marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
5. Place the lamb shoulder in a roasting pan, bone-side down, and add the chicken or vegetable broth to the pan.
6. Cover the roasting pan with aluminum foil and roast in the preheated oven for 3-4 hours, or until the lamb is tender and falling off the bone.
7. Remove the foil during the last 30 minutes of cooking to allow the skin to crisp up.
8. Once cooked, transfer the lamb shoulder to a serving platter and let it rest for 15-20 minutes before carving.
9. Serve the slow-roasted lamb shoulder with your choice of roasted vegetables or potatoes, and enjoy the rustic flavors of Pyrenean cuisine brought to life.

Quality Benefits:

• Sourced from the pristine pastures of the Pyrenees in Spain, our Lamb Shoulder Bone-In reflects the natural purity and integrity of its mountainous origins.
• Raised with care and respect for traditional farming methods, each cut is imbued with the authentic flavors and heritage of Pyrenean cuisine.
• The bone-in nature of this cut enhances the depth of flavor and succulence, ensuring a memorable dining experience that celebrates the essence of Spanish gastronomy.
• With its rich marbling and tender texture, our Lamb Shoulder Bone-In is a versatile option for a wide range of culinary applications, from slow-roasting to braising.

Lamb Shoulder single packed and frozen