Ocado British Whole Shoulder of Lamb

Ocado British Whole Shoulder of Lamb, Bone In.
Each 1kg of raw lamb will provide around 5 servings of 120g lamb roasted, then trimmed of fat.

This succulent, tender and flavourful shoulder of lamb is perfect for a Sunday roast or special occasion. Slow cook for a melt-in-the-mouth texture, or roast with herbs and garlic for a deliciously fragrant flavour. Serve with roast potatoes, seasonal vegetables and a rich gravy for a classic British meal.

Ocado works closely with our producers and processor to ensure the highest of quality. All Ocado lamb is sourced from Farm Assured farms in the UK, reared to high standards of animal welfare, husbandry and environmental initiatives.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Slow-roast Lamb with Chickpeas, Peppers and Bay recipe.

Wondering what sides to serve up with your lamb? Search 'Ocado veg' for lots of fresh, frozen and organic inspiration.

The colour of the meat will gradually return on opening and there may be a slight odour which will quickly disappear. This is normal and does not affect the eating quality.

Packed in the UK using British lamb.

Keep refrigerated 0 to +5ºC.
Once opened, use immediately.

Do not exceed the Use By date.

Suitable for freezing. Freeze on or before Use By date. Use within 1 month. Defrost thoroughly before cooking and consume on day of defrosting. Do not refreeze.

Remove all packaging. Wash hands, all surfaces and utensils after touching raw meat. Keep raw meat separate from cooked foods.

Oven: 170ºC / Fan 150ºC / Gas 3
40 mins per 500g + 40 mins

1. Preheat oven. Allow the meat to rest at room temperature for 10 minutes before cooking.
2. Place the meat into a roasting tray, cover with foil loosely and place in the centre of oven.
3. Remove foil for the last 30 mins of the cooking time.
4. Cook thoroughly until the juices run clear. Ensure the surface of the meat is thoroughly cooked.
5. Leave the lamb to rest in a warm place for 10-15 minutes before carving.

All appliances vary. These are guidelines only. Ensure product is piping hot before serving. Do not reheat once cooled.

Not suitable for microwave cooking.

Do Not Recycle

Vacuum packed for freshness.
Not for EU.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Slow-roast Lamb with Chickpeas, Peppers and Bay
By OcadoLife
Prep time: 20 mins
Cook time: 4 hrs 15 mins
Serves: 6

Ingredients:
1 whole shoulder of lamb (typically 1.65kg)
3 tbsp extra-virgin olive oil
6 onions, thickly sliced
8 fresh bay leaves, torn
200ml dry white wine
500ml chicken stock, hot (gluten free, if required)
1 (700g) jar chickpeas
450g baby or piccerella peppers, stalks removed but left whole
2 tbsp red wine vinegar
1 large handful flat-leaf parsley, chopped

Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 4. Pat the lamb dry with kitchen towel; rub with the oil and season generously with salt and black pepper. Scatter the onions and bay leaves over the base of a large roasting tin, then sit the lamb on top. Pour in the wine and stock; cover tightly with kitchen foil and roast for 3½ hrs.

Step 2
Remove from the oven, uncover and tumble in the chickpeas (juice and all) and peppers; toss to coat in the juice. Return to the oven, increasing the temperature to 200°C/180°C fan/gas 6. Cook for 45 mins more or until the lamb is soft and the peppers are blistered.

Step 3
Remove the lamb to rest on a platter for 20 mins, covered loosely with foil to keep warm. Meanwhile, stir the vinegar and parsley into the chickpeas and peppers. Taste and adjust the seasoning as needed. Add to the platter, letting the chickpeas pool around the lamb, then bring to the table and start carving!