“Premium quality Victorian honey is blended with fresh chopped rosemary and mint, and balanced with a squeeze of lemon juice before coating a boneless, butterflied lamb shoulder”
INGREDIENTS
Lamb (min.73%), Water, Acidity Regulators (326, 262, 331), Sugar, Mineral Salt (500), Salt, Antioxidant (316). Marinade (Min. 15%): Fresh onion, Honey
(Min 2%,contains bee pollen), Fresh Rosemary (min.2%), Mint (min 1%), Lemon Juice, Red pepper, Fresh Garlic.
Cooking Instructions
SLOW COOK METHOD:
Remove lamb from refrigerator 30 mins prior to cooking.
Preheat oven to 110 degrees
Place Lamb and all marinade from packet into a lidded roasting pan or cast iron pan.
Pour 1/4 cup of water over the lamb
Place lid over lamb. If lid is not snug lid, use foil or baking paper to ensure moisture is maintained.
Roast for 5-6 hours, Meat should be tender and falling apart.
BBQ METHOD:
Preheat grill to high heat
Sear on either side till it gets some nice colouring
Turn off burners directly underneath meat leaving side burners on.
Close lid and reach a stable temperature of 150 degrees.
Cook for 45 minutes per kg turning once half way through cooking cycle.
Allow to rest, covered with foil for 10 minutes before carving.