A boneless West Australian lamb shoulder rolled with our Moroccan Stuffing marinated in Extra Virgin Olive Oil and our Mondo Spice Mix. This roast also comes with a container of our Moroccan Marinade to pour on the slices when serving.
Serves 8 to 10 persons
minimum net weight 2.5kg
West Australian Lamb, Brown Rice, Carrot, Peas, Sultanas, Almonds, Onion, Canola Oil, Extra Virgin Olive Oil, Mondo Spice Mix (Organic Lake Salt, Black Pepper, Paprika, Rosemary, Thyme, Basil, Marjoram, Oregano, Sage).
Moroccan Marinade: Lemon Juice, Olive Oil, Ginger, Coriander, Garlic, Cumin, Turmeric, Cayenne Pepper.
Remove all glad wrap, paper or cryovac bag from the product.
Cook the roast in the oven at 200°C, to an internal temperature of 60°C (measured with a meat thermometer). Allow to rest for 20 minutes in alfoil before carving.
Note: String not edible.
Cooking time approx. 1 – 1 ½ hrs
Or why not try exciting slow cooked methods:
Cook the roast in the oven at 125°C for 6 hours
Cook the roast in the oven at 75°C for 12 hours
With these two methods there is no need for a resting period, just slice and serve.
I love the twelve hour cook, put it in at midnight and have it for lunch the next day OR put it in at 6am and have it for dinner that same day. You will be delightfully surprised.
Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.