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Score the fat and season well with salt
Roast it hot at first (220°C for 20 minutes)
this cut produces tender
Serving Suggestions:Bake in a preheated oven at 180°C for 30–35 minutes or until piping hot and golden on top
Shoulder of Lamb (Boned & Rolled) new year celebration Score the fat and seasonShoulder of Lamb, boned and rolled A generous cut with depth to it. This is where lamb shows its character. The marbling runs through the meat, and with time and low heat it softens, loosens, and turns rich. Boned and rolled for ease, it holds together in the oven, then falls apart when it is ready. A good choice when there are a few of you round the table, or when you want something that will carry on into the next day. How to cook and serve Score
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