Butterflied Honey Mint & Rosemary Lamb Shoulder

Honey Mint Shoulder.jpg
Honey Mint Shoulder.jpg

Butterflied Honey Mint & Rosemary Lamb Shoulder

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Premium quality Victorian honey is blended with fresh chopped rosemary and mint, and balanced with a squeeze of lemon juice before coating a boneless, butterflied lamb shoulder


Lamb (min.73%), Water, Acidity Regulators (326, 262, 331), Sugar, Mineral Salt (500), Salt, Antioxidant (316). Marinade (Min. 15%): Fresh onion, Honey

(Min 2%,contains bee pollen), Fresh Rosemary (min.2%), Mint (min 1%), Lemon Juice, Red pepper, Fresh Garlic.

Cooking Instructions


  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.


  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.