1. Home page
  2. Butchery
  3. Value-adding
  4. Lamb Recipe
  5. Rosemary and garlic lamb shoulder
Rosemary and garlic lamb shoulder

Rosemary and garlic lamb shoulder

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Leg Steak 25mm Thick 600g 2.4kg 6kg
Black Pepper Cracked 2g 8g 20g
Olive Oil 40ml 160ml 400ml
Orange Zest Finely Grated 4g 16g 40g
Oregano Dried 0.5g 2g 5g

Method

BUTCHER–PREPARATION/METHOD
  • Score meaty parts of lamb with slits 5mm deep and 25mm apart
  • Combine olive oil, garlic, lemon, rosemary and pepper. Rub all over lamb and into slits.

RETAIL PRESENTATION

Display on trays meaty side up.


CUSTOMER-INSTRUCTIONS FOR REHEATING/PREPARATION
  • Preheat fan forced oven to 160°c
  • Place lamb in roasting dish. Pour over 1 cup of white wine or beef stock. Cover dish tightly with foil, pinching around the edges to seal
  • Cook for 4 hours.
  • Reduce pan juices to serve with lamb.

Tips

SERVING SUGGESTION

Serve with vegetables

Vector Smart Object-ai Where to buy?