Cut: shoulder Caribbean Lamb Roast

  • 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.