Australian Butchers' Guild
- Meat Lamb
- Cut Shoulder
A light summer roast, perfect for serving with a delicious salad.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Shoulder Blade | Approximately 300g Each | 600g | 2.4kg | 6kg |
| Chilli Flakes | Dry | 1g | 4g | 10g |
| Olive Oil | 40ml | 160ml | 400ml | |
| Lime Juice | 40ml | 160ml | 400ml | |
| Coriander | Coarsely Chopped | 40g | 160g | 400g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Score blade with slits 5mm deep and 25mm apart.
2. Combine remaining ingredients. Pour over blades, rubbing into slits.
RETAIL PRESENTATION
Display in foil containers ready for oven or kettle BBQ.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced oven to 180°c. Cook roast in roasting dish for 30 minutes or until cooked to desired doneness.
2. Remove lamb. Cover loosely with foil to keep warm. Rest for 10 minutes before carving against the grain.
SERVING SUGGESTION
Serve with fresh pineapple salsa.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display for sale as roast or kettle BBQ solution.
