Lamb Shoulder (Part Boned) Cooking Times and Calculator
Lamb shoulder comes from the forequarter of the lamb by removing the neck, breast and foreshank. As it comes from a well-exercised part of the lamb it has plenty of connective tissue. Due to this, lamb shoulder is best cooked using low and slow methods. As the connective tissue dissolves it combines with juices from the bone, delivering a tender and delicious result.
Lamb Roasting Tips
- Let the meat come up to room temperature before cooking
- Roasting the meat at a very high temperature for 20 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.