Cut: Shoulder Midweek Minted Lamb Roast

  • Meat Lamb
  • Cut Shoulder

This delicious lamb roast is perfect for the smaller family!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Shoulder Blade Boneless 600g 2.4kg 6kg
Olive Oil 20g 80g 200g
Honey 20g 80g 200g
Orange Zest Finely Grated 5g 20g 50g
Mint Dried 2g 8g 20g
Black Pepper Cracked 2g 8g 20g
Sea Salt Flakes 1g 4g 10g

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Score fat side of blade with slits 5mm deep and 25mm apart.

2. Combine oil, honey, orange zest, mint, pepper and salt.

3. Spread all over roast, rubbing into slits.

RETAIL PRESENTATION

Display on trays, slit side up.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 160°c.

2. Place roast in small roasting dish. Cover securely with foil and cook for 1 hour.

3. Remove foil and cook for a further 30 minutes.

4. Cover loosely with foil and rest in a warm place for 5 minutes before carving. 

SERVING SUGGESTION

Serve with salad or roasted vegetables.