* Please note this lamb shoulder comes deboned.
Defrost Lamb Shoulder in the fridge overnight. Preheat the oven to 200 degrees Celsius. Remove lamb and liquid from vacuum-sealed bag. Place lamb (fat side up) and liquid from vacuum-sealed bag on a small baking tray or oven proof pan (not too much bigger than lamb size as we do not want the liquid to reduce too much as this liquid is an amazing gravy and keeps the lamb moist). Place the tray or pan into the oven for 15 – 20 minutes or until the fat on the lamb is golden brown. Then serve! Be careful when removing from the oven, the tray/ pan will be very hot! Use oven mitts.
Roasted root vegetables, celeriac puree, fresh salad and chimichurri. You could also put your slow roasted lamb shoulder through a tasty Greek style salad or wrap… YUM!
Grass-Fed Hormone and Antibiotic Free Australian Lamb deboned, Rosemary, Australian Russian Garlic, Himalayan Salt, Black Pepper.
If contents are not thawed, store frozen at or below -18° C until best before date. Do not refreeze after thawing. Always thaw Luvarlee meals in the fridge at or below 4° C. Meal can last up to 4 days in the fridge when thawed properly and kept at or below 4° C. Must be heated before eaten.
530g / serves 2 generously when paired with our recommended sides.
This product is manufactured in a kitchen that uses peanuts, tree nuts, eggs, fish, crustaceans and soy.
| Weight | 0.0000 g |
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