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Rosemary, Garlic and Lemon Marinated Butterflied Lamb Shoulder


Butterflied shoulder of lamb marinated in rosemary, garlic, lemon peel and olive oil. Simplicity at it's finest, this is perfect for a summer BBQ. 


Please note, this product requires 48 hours notice.

Pre heat the oven to 140°C. Cook the lamb for 2 hours to 2 hours and 30 minutes. Finish the lamb on the barbecue to get some colour (5 minutes on each side) or turn the oven up to 250°C for the last 10 minutes. Wrap in foil and leave to rest for at least 30 minutes before carving.

Our lamb is free range and comes from Launceston in Cornwall. Our most common breed is a Suffolk Texel cross. These animals have been reared in the West Country, to the highest welfare standards.

Allergen Advice: For Allergens, including cereals containing gluten, see highlighted ingredients. Also may contain Gluten, Crustaceans, Egg, Peanut, Milk, Nuts, Mustard, Sesame, Celery, Soya, Sulphites and Molluscs.

Ingredients: Boneless lamb shoulder, lemon peel, garlic, rosemary, olive oil.