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Low & Slow Wurrook Superfine Boneless Shoulder

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(Superfine Boneless Shoulder, Superfine Boneless Leg)

The shoulder incorporates several working muscles but when cooked properly the flavour and tenderness can far exceed other cuts of the animal. The shoulder is a hard working part of the sheep so it needs time to tenderise whilst cooking. The low and slow method should be the approach for this cut. Either slow roasted or braised, this will be a most enjoyable meal.

Roast
Preheat oven to 220ºC. On a board or plate, spread/ sprinkle a generous amount of salt and freshly cracked pepper on all sides of the Forequarter Shoulder. Place the boneless shoulder into the hot oven (220ºC) for 20 minutes before turning down the heat to 160 C. This seals the outside of the shoulder and locks the flavour and moisture inside. A 1.5 - 2kg boneless shoulder should take between 2.5 - 3 hours depending on your oven and how you like your meat cooked. Rest the boneless shoulder in a warm place for at least 20 minutes. This will allow the meat to relax making it even more tender and juicy.

Braise
A simple braise, with some stock (water and stock cubes are fine), carrots, onion, garlic, celery, wine and of course fresh herbs, make a flavoursome tasty and very tender dish. For best results, pre-heat oven to 150ºC, cook covered for 2.5 to 3 hours, depending on size and oven. Use a deep oven dish or pot with an oven safe lid, it’s recommended that the shoulder be cooked covered, to lock in the moisture and flavour, and retain the cooking liquid.

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"Your product is amazing, such great flavour and texture. I have played around with a few of the cuts.   I served it to a few diners and they were so amazed with the flavour and texture."
Aaron,
Owner and Head Chef
The Loam Restaurant

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