A Lamb Shoulder Rolled joint, with its higher marbling, develops more flavour while cooking than the leg joint. So this is a great choice to slow roast for a perfect Sunday dinner.
Take large joints of meat out of the fridge one hour before you want to cook them. Preheat your oven. 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 220C/Gas 8. Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time. A part boned shoulder requires 60 minutes per 500g, plus 30 minutes.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.