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1.5kg Lamb Rolled Shoulder

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Description
Shoulder benefits a long and low cooking time. 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.

RECIPE SUGGESTION:

Try this wonderful Algerian recipe "Ktef Ghalmi" from the godfather of Eastern cooking, Arto der Haroutunian.
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£21.70
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