A succulent easy-carve grass-fed roasting joint (average weight 1.6kg) , hand prepared using the best sweet and tender lamb shoulders.

This product may be supplied frozen.

Recipe Idea

ROLLED ROASTED LAMB SHOULDER WITH A MOROCCAN FLAVOUR

Ingredients

• CSP lamb shoulder, boned
• Sea salt and freshly ground black pepper
• ¼ cup pine nuts, lightly toasted
• 2 tbsp raisins or currants
• Handful flat-leaf parsley
• Handful mint leaves
• 1 preserved lemon, de-seeded and finely chopped
• ¼ tsp ground cinnamon
• ½ tsp cumin seeds
• Olive oil
• 1 cup good beef or vegetable stock
• 2 cups giant couscous
• 1 pomegranate
• Generous handful of watercress

Method

• Preheat the oven to 220ºC on fan bake.
• Roughly chop pine nuts, raisins, parsley and mint, and combine with the preserved lemon, cinnamon, cumin and about a tablespoon of olive oil. Grind in a little pepper and taste to see if the mixture needs any salt; the saltiness of the preserved lemon should be enough.
• Spread mixture evenly over top of the lamb. Place in a roasting dish, drizzle over a little olive oil and season well with salt and pepper.
• Pour stock into the roasting pan and place in oven. Cook for 20 minutes at 220ºC to get good colour and caramelisation on top, then reduce temperature to 160ºC and cook for about 2 hours, basting the meat occasionally with liquid from the bottom of the pan, until lamb is tender and cooked through.
• While the lamb is roasting, cook the giant couscous in plenty of salted boiling water until al dente. Drain, toss in a little olive oil and season with salt and pepper. Halve pomegranate and extract the seeds by whacking the outside lightly with a wooden spoon. Mix with couscous.
• Once lamb is cooked, remove from oven and rest for five minutes or so.
• Spoon a little hot stock from the pan into the couscous mixture.

• Wash, drain and tear watercress, fold through the couscous and serve immediately with the lamb.

Enjoy!