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Rolled and boned shoulder of lamb

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.

Nutritional Values:

Nutritional Value: 
Shoulder lean and fat per 100g
Fat: 
18.3g
Energy kj/Kcal: 
976/235
Saturates: 
8.5g
Protein: 
17.6g
Price: 
3
What does it look like?: 
What does rolled and boned shoulder look like
Where is it from?: 
Where does rolled and boned shoulder come from
How can I cook it: 

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.

What else could I use: 

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.

Did you know: 

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.