Boneless and Netted Lamb Shoulder
850 Php / kg
Perfect cut for all your lamb shoulder recipes, from slow cooked lamb shoulder to pan-grilled to roasts, served with potatotes or smothered with herbs or homemade sauce.
This cut is particularly nice to cook and has more flavour, juicy with just the right amount of tender, smooth in texture and the cut saves more.
Serve for dinner and impress the whole family. A classy dish you can also serve in dinner parties. Pair with a nice bottle of rosé or pinot noir and bring an elegant dish restaurant-style served at home.
How to Cook:
It can be cooked in a variety of ways - slow-cooked, slow-roasted, braised, or stewed with a toast of vegetables, wine, and seasoned with herbs and spices.
This boneless rendition can be cut in cubes and chops for kebabs or stews. It can also be cut in half then rolled and tied again to make it more packed.
This cut can potentially promote the health due to the number of nutrients contained in its meat. It may help support the cells, liver, brain, heart, immune system and fight off toxins.
Lamb meat is said to contain essential fats called the conjugated linoleic acid, which is said to have have anti-cancer properties.
It is also an excellent source of several vitamins and minerals. It is high in vitamin B12, which promotes health of the blood cells, the nervous system, and DNA structure. It aids as well in boosting the mood. Every one hundred grams contain 33% of the daily recommended value.
It is also a good source of zinc and phosphorus. The same quantity provides 21% and 15% respectively. These minerals aid in boosting the immune system, brain function, skin health, growth, and maintenance of chemical balance of the body.
Delivered frozen, vacuum packed individually.
Average weight: 1.0 to 1.3 kg per pack
Checkout price is based on the maximum weight per pack (1.3 kg). Actual pack weight upon delivery may be lower. The final invoice will be computed according to the actual weight delivered.
Easy Roast Lamb Shoulder
1 pack Boneless Lamb Shoulder
5 tbsp mustard in grains
4 tbsp chopped fresh thyme, chopped
1.5 cup lemon juice
10 cloves garlic, minced
1 cup extra-virgin olive oil
Salt and ground black pepper
Mix mustard, thyme, lemon juice, and garlic in a large container with lid.
Sprinkle with salt to season.
Stir in olive oil little by little.
Sprinkle with pepper to season.
Dip the lamb shoulder in the mixture and evenly coat and soak the meat.
Cover the container and let sit for more than an hour to marinate.
Bake the lamb in the oven for an hour and 40 minutes for a medium roast.
When cooked, take out and let sit for 15 minutes.
Serve and enjoy!