• In - House Seasoning, Boneless Lamb Shoulder 1.1 - 1.3kg - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Boneless Lamb Shoulder Marinated - Red Tractor Approved

£12.19
£12.19
In - House Seasoning, Boneless Lamb Shoulder 1.1 - 1.3kg - Onlinemeatshop.com
Fresh Halal British Boneless Lamb Shoulder Marinated - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

This boneless lamb shoulder comes ready to cook straight from the pack. It's British lamb, Certified Halal, sold boneless in 500g or 1kg packs and marinated in-house in Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub — no extra prep needed for slow roasting, skewers or a biryani base.

Which pack sizes and marinades can you choose?

Sold boneless and marinated in-house, this shoulder comes in 500g packs for a smaller meal or 1kg for a bigger roast. Choose from Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub, all rubbed into the same boneless joint.

How do you store this marinated shoulder?

Keep it refrigerated and cook within a few days of the pack date, or freeze it the day it arrives — freeze life runs to 3 months. A 500g or 1kg pack keeps well until you're ready to cook it.

Is this the same as a bone-in shoulder?

No — this joint is sold boneless only, boned before marinating, so there's no shoulder blade to work around at home. It comes in 500g or 1kg packs, pre-marinated in-house rather than left plain for a whole roast. A bone-in shoulder needs boning after cooking; this one slices straight through.

Carving this marinated lamb shoulder

Is there a bone to carve around?

No — it's boneless, so there's nothing to work around. Once rested, slice it straight across the grain into even portions.

How do you carve a 1kg pack for serving?

Rest the joint for 10–15 minutes after cooking, then slice against the grain. A 1kg pack carves enough for a family meal or a biryani base.

Go for the 500g pack for a smaller meal, or the 1kg for a bigger family meal or a biryani batch. Both are boneless, so the full weight goes into the pan with none lost to bone or trim.

Feeding a crowd with curry or biryani? Order two 1kg packs to keep prep and cooking to one batch.

Keep this marinated shoulder refrigerated and cook it within a few days of the pack date. It's suitable for freezing the day it arrives, with a freeze life of 3 months for either the 500g or 1kg pack.

Thaw fully in the fridge before cooking, so the marinade cooks through evenly rather than searing over a still-frozen centre.

Typical values per 100 g (raw):

Energy267 kcal
Protein16.88 g
Fat21.59 g

Basis: a composite of trimmed lamb retail cuts, lean and fat together. Figures are for the meat before marinating or seasoning; the marinade is not included. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).

Slow-roasted Tandoori shoulder: take the Tandoori-marinated 1kg joint low and slow in the oven, then rest and shred for wraps.

Peri-Peri lamb skewers: cube the Peri-Peri marinated shoulder and thread onto skewers, grilling until charred at the edges.

Lamb shoulder biryani: layer cubed Steak Dry Rub shoulder through part-cooked rice for a simple one-pot biryani.

Being boneless and already marinated, this lamb shoulder cubes easily for a biryani base. It also works well as Tikka-style grills, Tandoori roasts or a Peri-Peri lamb curry.

Steak & Chop and Steak Dry Rub suit a simpler pan-seared or oven-roasted dinner rather than a spiced curry.

Is there a bone to carve around?

No — this lamb shoulder is boneless, so there's no bone or shoulder blade to navigate while carving.

How do you carve a 1kg marinated shoulder?

Rest it for 10–15 minutes after cooking, then slice against the grain into even portions — a 1kg pack carves enough for a family meal.

What if the marinade hides the grain?

Wipe the surface lightly after resting so the grain shows, then slice across it rather than along it for a more even bite.

How do you know it's rested enough?

Once juices stop pooling on the board and the joint feels firm but yields to light pressure, it's ready to slice.

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