£14.20 per kg
An easy-carve joint that you’ll buy more than once.
Large joints of meat should be taken out of the fridge one hour before you want to cook them. With larger roasting joints it’s a good idea to cook them for the first 20 minutes on a high heat to let the heat really penetrate the meat and give a good crispy skin on the outside. There’s no need to use this method if you’re slow roasting a shoulder joint.
If you are going to do this, preheat the oven to 220°C/Gas Mark 8. Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time. A part-boned shoulder should be cooked for 60 minutes per 500g, plus another 30 minutes.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.