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1.5kg Lamb Rolled Shoulder

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  • Ingredients
  • Nutritionals
Shoulder benefits a long and low cooking time. Click on the Youtube Video Icon to watch Bertie show you his favourite way to handle this springtime feasts.
Lightly score the skin and baste with crushed garlic, finely chopped rosemary and extra virgin olive oil. Cover with foil and roast at 140íC for 3 hours then remove the foil, turn the heat up to 180íC and return the shoulder for a further 20 minutes. Remove and rest for half an hour under foil. The resulting tender meat is fantastic with crispy roast potatoes and broad beans.


Alternatively try this wonderful Algerian recipe

"Ktef Ghalmi"

from the godfather of Eastern cooking, Arto der Haroutunian.
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