Suffolk Lamb Shoulder (Bone-in)

Suffolk Lamb Shoulder (Bone-in)

Gluten Free
Description

Our bone-in, rolled lamb shoulder is perfect for slow roasting or braising, offering rich, succulent flavour and tender meat that falls apart effortlessly. Carefully prepared and expertly rolled by our butchers, this cut delivers a hearty, comforting meal ideal for gatherings and special occasions. Sourced from premium South West Western Australian lamb, it reflects the quality and craftsmanship P. Princi Butchers have upheld since 1950.

Price
$60.00
$60.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
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
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
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

Bone-In Lamb Shoulder with Olive Oil, Rosemary & Garlic (Serves 6–8)

  • 01 Bring To Room Temp
  • 02 Prepare The Marinade
  • 03 Score & Coat
  • 04 Roast
  • 05 Rest & Serve
01 Bring To Room Temp 02 Prepare The Marinade 03 Score & Coat 04 Roast 05 Rest & Serve

Take 1 bone-in lamb shoulder (2–2.5 kg) out of the fridge 30–45 minutes before cooking for even cooking.

In a bowl, whisk together 4 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp thyme leaves (or 1 tsp dried), zest and juice of ½ lemon, 1 tsp smoked paprika (optional), salt, and freshly ground black pepper.

Lightly score the fat cap in a criss-cross pattern and rub the marinade all over the meat, pushing it into the scores and around the bone. Marinate for at least 2 hours, preferably overnight.

Preheat oven to 150 °C. Place lamb on a rack in a roasting pan and roast uncovered for 3–3½ hours, basting once or twice with pan juices. Optional: increase oven to 220 °C for the last 15 minutes for a crisp finish.

Tent lamb loosely with foil for 15–20 minutes. Pull or slice the meat from the bone and serve with pan jus and sides like mashed potatoes, roasted vegetables, or a fresh salad.

FAQ

Your questions, answered.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.

How long will fresh lamb last in the fridge?

Fresh lamb should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can lamb be frozen?

Yes, lamb can be frozen. Wrap it tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight for the best results.

Do you offer marinated lamb products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.