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This is a succulent cut from the forequarter leg. It is boned, rolled and encased in ovenproof netting to keep it in a compact shape while it cooks so it is easy to carve. (Remove the netting before carving). A netted shoulder is best slow roasted or braised in a covered oven dish. It will feed 6 – 8 people.

A simple way to cook this cut is to tuck some squashed cloves of garlic, a couple of fresh bay leaves and sprigs of rosemary inside the rolled roast.

Place in a large ovenproof casserole, drizzle with olive oil, salt and freshly ground black pepper. Add a large glass of white wine.

Cover well and place in a preheated 180°C oven for 1 – 1.5 hours or until pink in the middle.

Remove from the oven, place on a heatproof platter, cover loosely with foil and rest 15 minutes.

 Slice to serve. The pan juices can be used as the base for gravy