Product description
Cook this generously-marbled grass-fed shoulder joint low and slow for the fullest, richest flavour.
COOKING INSTRUCTIONS
Cooking guidelines: leave the product for 20 minutes at room temperature in its bag prior to roasting.
Remove all packaging and place bone side down, with all fat and liquid onto a baking tray. Cook in a preheated oven at 190ºC / fan 180ºC / gas 5 for:
From defrosted: 60-65 minutes
From frozen: 80-85 minutes
Remove from the oven and allow to rest for 5 minutes.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Chef's tip: the pan juices will be concentrated and highly flavoured. To use as a gravy, dilute to taste with water, light stock or wine.
INGREDIENTS
Please note: contains lamb.
Lamb (92%), water, lemon juice, sunflower oil, modified maize starch, salt, tomato puree, garlic puree, cracked black pepper, rosemary.
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
NUTRITIONAL INFORMATION
| Typical per 100g |
| Energy: 748 kJ/ 180 kcal |
| Fat: 14g, of which Saturates: 6.3g |
| Carbohydrate: 0.5g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 13g |
| Salt: 0.4g |
