Rolled Suffolk Lamb Shoulder
Rolled Suffolk Lamb Shoulder

Rolled Suffolk Lamb Shoulder

Rolled Suffolk Lamb Shoulder

Description

Our Rolled Lamb Shoulder is carefully prepared and expertly rolled, making it easy to roast, carve and serve. Sourced from a private farm at Treeton, just 10km inland from Cowaramup in the South West of Western Australia, our lamb is raised with exceptional care and attention.

The dedicated team on-site tends to the lambs daily, following a strict feeding program to ensure the best quality and flavour. With Joe overseeing the entire process, every lamb is prepared with the same care and attention that has been part of the P. Princi tradition of quality since 1950.


Available in two sizes: 2kg and 2.5kg.

Price
$74.00
$74.00
Sale Sold out
size
Quantity
Optional Add - Ons
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
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Cooking Guide
  • 01 Cooking Instructions
01 Cooking Instructions
  1. Remove the rolled lamb shoulder from the refrigerator approximately 30 minutes before cooking and allow it to come closer to room temperature.
  2. Preheat your oven to 180°C.
    Place the rolled lamb shoulder into a roasting dish. Drizzle with a little olive oil and season with salt and pepper.
  3. Roast at 180°C for approximately 45 minutes per kilogram. Allow approximately 1½ hours for a 2kg roast and 1 hour 50 minutes for a 2.5kg roast.
  4. Remove from the oven and allow the lamb to rest for 15–20 minutes before carefully removing any cooking ties and carving.
  5. Cooking times are a guide only and may vary depending on your oven and preferred level of doneness. For best results, use a meat thermometer to check the internal temperature before serving.