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- Rosemary and garlic lamb shoulder
Rosemary and garlic lamb shoulder
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
|---|---|---|---|---|
| Lamb Leg Steak | 25mm Thick | 600g | 2.4kg | 6kg |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Olive Oil | 40ml | 160ml | 400ml | |
| Orange Zest | Finely Grated | 4g | 16g | 40g |
| Oregano | Dried | 0.5g | 2g | 5g |
Method
BUTCHER–PREPARATION/METHOD
RETAIL PRESENTATION
CUSTOMER-INSTRUCTIONS FOR REHEATING/PREPARATION
- Score meaty parts of lamb with slits 5mm deep and 25mm apart
- Combine olive oil, garlic, lemon, rosemary and pepper. Rub all over lamb and into slits.
RETAIL PRESENTATION
Display on trays meaty side up.
CUSTOMER-INSTRUCTIONS FOR REHEATING/PREPARATION
- Preheat fan forced oven to 160°c
- Place lamb in roasting dish. Pour over 1 cup of white wine or beef stock. Cover dish tightly with foil, pinching around the edges to seal
- Cook for 4 hours. Reduce pan juices to serve with lamb.
Tips
SERVING SUGGESTION
Serve with vegetables
