Minoru Lamb Shoulder – Boned, Rolled & Netted (Approx. 1.8–2.2kg)

Our Minoru Lamb Shoulder is raised on our own family farm in Canowindra, bringing you a genuine paddock-to-plate product with a story we know from start to finish. The shoulder is carefully boned by our butchers, rolled and netted, making it easy to cook, carve and serve.

Lamb shoulder is naturally rich and full of flavour, with beautiful intramuscular fat that slowly renders during cooking. When given plenty of time at a low temperature, it becomes incredibly tender, juicy and perfect for a traditional family roast or pull-apart lamb.

Cooking Suggestion:
Season generously with salt, pepper, garlic and rosemary. Roast covered at 150–160°C for approximately 4–5 hours, adding a little stock or water to the roasting dish. Remove the cover for the final 30 minutes to create a beautifully browned outside. For true pull-apart lamb, cook until the internal temperature reaches approximately 90–95°C, then rest for 20–30 minutes before removing the netting and serving.

Serve with roasted vegetables and gravy for a traditional Sunday roast, or pull the lamb apart and serve in wraps, rolls, salads or alongside fresh bread.

From our Minoru farm to your family's table, this is a beautifully versatile lamb roast that showcases the tenderness, flavour and quality we're proud to produce.