Eversfield Organic - Quality Organic Produce Delivered to Your Door
Apricot & Rosemary Stuffed Lamb Shoulder
Description
Good To Know
Ingredients & Nutritional's
Organic and Grass-fed lamb, Sage & Onion Stuffing (organic breadcrumb (organic wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin) water, salt, anti-caking agent e535, yeast), organic potato starch, organic dehydrated onion, *sea salt, organic rubbed sage, organic rubbed parsley, Apricots. (*) Denotes non-organic ingredients. See allergens in Bold.
How To Store
Our Apricot & Rosemary Stuffed Lamb Shoulder is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
How To Cook
We Recommend:
Cooking Times for Stuffed Lamb Shoulder
| Lamb Weight | Roasting Time (at 160°C/320°F) |
|---|---|
| 1.1 kg | 1.5 - 2 hours |
| 2.2 kg | 2.5 - 3 hours |
General Guidelines
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Preheating: Set your oven to 160°C (320°F) for a slow and even roast that allows the flavours to develop.
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Resting: Allow the lamb to come to room temperature before cooking, which takes around 30 minutes. This helps it cook more evenly.
Cooking Steps
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Preparation:
- Preheat the oven to 160°C (320°F).
- Pat the lamb dry with paper towels, especially the outside. This helps the meat brown nicely in the oven.
- If you'd like, you can rub the outside of the lamb with olive oil, salt, and pepper for extra flavour. The apricot and rosemary stuffing should already provide plenty of seasoning inside.
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Roasting:
- Place the lamb in a roasting pan: Use a rack inside the pan if available, to allow airflow underneath, which will help with even cooking.
- Pour a little stock or water into the bottom of the pan to prevent the lamb from drying out and help create flavourful pan juices.
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Basting:
- Every 30 minutes, baste the lamb with the juices in the pan. This will help keep the lamb moist and enhance the flavour.
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Check for Doneness:
- Use a meat thermometer to check the internal temperature. Lamb shoulder is best when slow-cooked until tender, but here are some general guidelines:
- For medium doneness: The internal temperature should reach around 65-70°C (149-158°F).
- For well-done (which works well for the shoulder due to its fattiness): 75-80°C (165-175°F).
- The meat should be fork-tender by the end of cooking, meaning you can pull it apart easily.
- Use a meat thermometer to check the internal temperature. Lamb shoulder is best when slow-cooked until tender, but here are some general guidelines:
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Crisping the Skin (Optional):
- For extra crispy skin, you can increase the oven temperature to 220°C (425°F) during the last 15-20 minutes of cooking. Keep an eye on it to avoid burning.
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Resting:
- Once the lamb is fully cooked, remove it from the oven and cover it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute through the meat.