Rolled and boned shoulder of lamb
As the names suggests, this cut comes from the shoulder of lamb. The butcher will remove the shoulder blade, any excess fat and gristle and roll up into an easy-to-carve joint.
This joint is suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with vegetables, stock and fresh herbs. It is equally good for oven roasting as it is succulent, tender and perfect for stuffing.
An alternative family roasting joint would be from the leg, either as a bone-in or boned and rolled joint. Also, saddle of lamb makes a great roast for a special occasion. If you are pot roasting try some lamb shanks or chump chops.
This joint can be unrolled, then filled with home-made or shop-bought stuffing and then rolled back up and re-tied with string or butcher's meat bands. You can also cut it into cubes to have in a stew or curry. A highly trimmed version of this roasting joint is called a Victoria Roast.