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For best results, Lamb should be thawed before cooking. But if cooking from the frozen state, allow 1/3 to 1/2 longer cooking time. (NOTE: For carving, meat must be thawed prior to cooking - see instructions below). Don't overcook. Oven Roasting Chart - Preheat Oven to 325°F (160°C)

Cut How Roasted Meat Therm. Temp. Min. per lb. Thawed Min. per lb. Frozen
Shoulder - Bone In Rare
Medium
Well
150°F (66°C)
160°F (70°C)
170°F (75°C)
25-27
28-31
32-34
37-40
41-43
44-46
Shoulder - Boneless Rare
Medium
Well
150°F (66°C)
160°F (70°C)
170°F (75°C)
25-29
30-34
35-42
40-44
45-49
50-55

 

CARVING LAMB SHOULDERS

  • 1. Before cooking shoulder (make sure it's completely thawed) insert a knife and cut around the blade bone as illustrated.
  • 2. When the shoulder is cooked, the meat will be away from the bone. Twist the exposed blade bone and pull out.
  • 3. Here's the shoulder, part- boned, and ready to carve.
  • 4. Slice until remaining bone is reached.
  • 5. Turn and carve back to the bone again.
  • 6. Keep turning and carving until you've removed all the meat.