Lamb Shoulder Roast (Boneless)

The boneless lamb shoulder roast is a flavourful and tender cut of meat that is perfect for roasting and serving as a centrepiece for special occasions or family meals. Here's what you need to know about the boneless lamb shoulder roast:

1. Cut and Preparation: The boneless lamb shoulder roast is prepared by removing the bones from the lamb shoulder cut, leaving a well-marbled piece of meat. This makes it easier to handle, carve, and serve.

2. Flavour and Texture: The boneless lamb shoulder roast offers a rich and distinctive flavour. The marbling of fat throughout the meat adds juiciness and enhances the taste. When cooked properly, the roast becomes tender and succulent, making it a popular choice among lamb lovers.

3. Roasting Method: The boneless lamb shoulder roast is best cooked using dry heat in the oven, typically roasted at medium to high temperatures. Roasting allows the outer layer of the meat to develop a flavourful crust while retaining the juiciness within. The recommended internal temperature for lamb shoulder roast is around 145-160°F (63-71°C) for medium-rare to medium doneness