Moroccan Lamb Shoulder Raw - L026

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A boneless WA Suffolk lamb shoulder rolled with our Moroccan Stuffing marinated in 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 people (minimum net weight 2.5kg).


WA Suffolk Lamb, brown rice, carrot, peas, sultanas, almonds, onion, canola oil, olive oil, organic lake salt, pepper, paprika, rosemary, thyme, basil, marjoram, oregano and sage.  GLUTEN FREE.

Moroccan Marinade: Lemon juice, olive oil, ginger, coriander, garlic, cumin, turmeric, cayenne pepper.  GLUTEN FREE.

Cooking Instructions

This lamb shoulder can be cooked at 200°C for 2 hours to reach an internal temperature of approx 60°C. Then rest for 20 minutes, slice and serve. Or why not try exciting slow cooked methods – 6 hours at 125°C or 12 hours at 75°C. 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.