Cut: shoulder Granny's Lamb Roast

  • Meat Lamb
  • Cut Shoulder

Sweet shoulder of lamb, seasoned and rolled, ready to roast. Delicious!


Ingredient Description 1 Unit 4 Units 10 Units
Lamb Square Cut Shoulder Bonned & Trimmed 1.5kg 6kg 15kg
Brown Onion Finely Chopped 150g 600g 1.5kg
Granny Smith Apple Peeled & Grated 100g 400g 1kg
Breadcrumbs Soft White 75g 300g 750g
Raisins 75g 300g 750g
Cumin Ground 10g 40g 100g
Flat Leaf Parsley Chopped 5g 20g 50g
Black Pepper Cracked 2g 8g 20g
Sea Salt Flakes 1g 4g 10g
Thyme Leaves Dried 0.25g 1g 2.5g




1. Lay shoulder fat side down.

2. Combine onion, apple, breadcrumbs, raisin, cumin, parsley, pepper, salt and thyme. Work mixture with your hands until it binds together. Spread over lamb.

3. Roll up firmly to enclose filling. Secure with food grade bands or netting.


Display with rolled edge underneath.


1. Brush roast with oil and season with salt and pepper.

2. Preheat fan forced oven to 160°c.

3. Place lamb in roasting dish and cover tightly with foil, pinching around the edges to secure.

4. Cook lamb for 2 hours. Uncover and cook for a further 1 hour.

5. Cover loosely with foil and rest for 10 minutes.

6. Remove bands before carving into thick slices.


Serve with roasted vegetables and gravy.