Our authentic bone-in, cross-cut Lamb Shoulder has been handily cut into inch thick pieces for quicker cooking. Marinated in our Rosemary and Garlic Glastonbury rub, this cut boasts full on flavour for minimal effort.

Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We only source from farmers who practice extensive, grass-based farming and ensure our sheep spend at least one season at grass to fully mature.

Lamb (97%), Lamb Rub (3%) (Salt, Brown Sugar, Fennel Powder, Garlic Powder, Sugar, Dried Rosemary, Dried Thyme, Ground Black Pepper, Ground Coriander, Ground Cumin, Lemon Grass, Szechuan Peppercorn).

For allergens see ingredients in BOLD.

1. Let lamb sit at room temperature for 1 hour (keep marinade on).
2. Do not sear—place slices flat in roasting tray with all marinade.
3. Roast at 180°C (fan 160°C) for 15 minutes.
4. Lower to 150°C (fan 130°C). Continue roasting (uncovered):

Rare to medium: 20–25 min
Well done: 30–35 min

5. Optional: Flash under grill for final 5 minutes to caramelise.
6. Rest, loosely covered, for 10–15 minutes.
7. Serve whole or slice. The meat should be tender, zesty, and richly spiced with garlic, lemon & oregano.