Butterflied Balsamic & Rosemary Lamb Shoulder

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Stella's-Shoot-59.jpg

Butterflied Balsamic & Rosemary Lamb Shoulder

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A moreish house made marinade of Italian balsamic vinegar, freshly chopped rosemary, fresh garlic and spices liberally slathered over a boneless, butterflied lamb shoulder

Ingredients

Lamb (Min. 73%), Water, Acidity Regulators (326, 262, 331), Sugar, Mineral Salt (500), Salt, Antioxidant (316), Marinade (Min. 15%): Balsamic Vinegar (Min. 6%: Wine Vinegar, Concentrated Grape Must. Colour (150d), SULPHITES), Olive Oil, Sugar, Dehydrated Vegetables (Garlic & Onion), Fresh Rosemary, Black Pepper.


Cooking Instructions

SLOW COOK METHOD:

  1. Remove lamb from refrigerator 30 mins prior to cooking.

  2. Preheat oven to 110 degrees

  3. Place Lamb and all marinade from packet into a lidded roasting pan or cast iron pan.

  4. Pour 1/4 cup of water over the lamb

  5. Place lid over lamb. If lid is not snug lid, use foil or baking paper to ensure moisture is maintained.

  6. Roast for 5-6 hours, Meat should be tender and falling apart.

BBQ Method:

  1. Preheat grill to high heat

  2. Sear on either side till it gets some nice colouring

  3. Turn off burners directly underneath meat leaving side burners on.

  4. Close lid and reach a stable temperature of 150 degrees.

  5. Cook for 45 minutes per kg turning once half way through cooking cycle.

  6. Allow to rest, covered with foil for 10 minutes before carving.


Stockists:

  • Continental Kosher Butchers

    155 Glenferrie Road, Malvern, Victoria, 3144

  • Karella’s IGA Rose Bay

    1 - 5 Dover Road, Rose Bay, New South Wales, 2029