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Lamb Oyster Shoulder is a satisfyingly easy cut to cook—the oven will do all the work. It is the forequarter leg with the shank removed, and needs slow cooking so it is not served pink inside. The result will be meat for four people that is so tender and juicy, it will fall off the bone.

Put the oyster shoulder into a large ovenproof dish and add a chopped onion, sliced carrots, chopped garlic, a sprig of rosemary, a couple of bay leaves, and lemon peel.

Season and add enough white wine and/or beef stock so it is two thirds of the way up the meat.

Cover well and place in a preheated 180°C oven for 2-3 hours or until the meat is meltingly tender.

Simply pull it apart to serve.

Any cooking liquid can be thickened lightly with a slurry of cornflour and water to make a well flavoured gravy.