Product Details
The Rolled Shoulder cut benefits from a long and low cooking time. Watch Bertie's Video below to show you his favourite way to handle this springtime feast.
Lightly score the skin and baste with crushed garlic, finely chopped rosemary and extra virgin olive oil. Cover with foil and roast at 140*C for 3 hours then remove the foil, turn the heat up to 180*C and return the shoulder for a further 20 minutes. Remove and rest for half an hour under foil. The resulting tender meat is fantastic with crispy roast potatoes and broad beans.
Lightly score the skin and baste with crushed garlic, finely chopped rosemary and extra virgin olive oil. Cover with foil and roast at 140*C for 3 hours then remove the foil, turn the heat up to 180*C and return the shoulder for a further 20 minutes. Remove and rest for half an hour under foil. The resulting tender meat is fantastic with crispy roast potatoes and broad beans.