100% British Lamb, Moroccan flavouring contains: Maltodextrin, Sugar, Modified Starch, Spices (Paprika, Cumin (2.5%), Coriander, Cayenne, Turmeric, Cardamom, Black Pepper, Ginger, Cinamom) Salt, Yeast Extract (YEAST), Salt), Dried Herbs (Mint, Parsley), Dried Onion, Dried Garlic, Acid (Citric Acid), Colour (Paprika Extract), Natural Flavourings.

As a rough guide, to roast a lamb joint allow about 45 minutes; cooking time per kilo in weight (or about 25 minutes per pound). Place in a preheated oven at a high temperature initially (230°C/gas mark 8), then after about 15 minutes, lower the temperature (to 200°C/gas mark 6) for the remainder of the cooking time.

Lamb Shoulder lends itself brilliantly to slow cooking – as the meat heats up, the fat it contains gradually melts, imparting delicious flavour and juiciness throughout the joint. This shoulder contains the bone, which will further enhance the flavour and help to distribute heat evenly during cooking.