Cooking shoulder joint
Typically used for roasting and slow cooking.
If you’re not sure how much meat you’ll need allow 100-175g uncooked meat per person (around 900g joint serves a family of 4-6)
- Preheat oven to 180°C, 160°C Fan, Gas Mark 4
- Weigh joint and calculate cooking time:
– 30 mins per 450g/ 1/2kg + 30 mins at the end (medium)*
– 35 mins per 450g/ 1/2kg +35mins at the end (well done)*
- For perfect crackling, dry the rind and using a sharp knife score deeply, rub well with oil (use vegetable not olive oil) and salt.
- Place on a rack in a roasting tin and open roast in the centre of a pre-heated oven for calculated cooking time (do not baste or cover the joint, or the crackling will go soft).
- Once cooked, allow the joint to stand for 10 mins prior to carving – this allows the juices to settle giving you a more succulent joint.
*To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint, it should read 75-80°C for medium and 80-85°C for well done.
A method of slow cooking for whole joints ideally without the bone and rolled up. This can be done on the hob or in the oven. Ensure the pan is large enough so that the joint does not touch the sides of meat.
- Heat 1 tablespoon of oil in the pan and brown the joint on all sides.
- Add veg and liquid to pan, approx 350g chunky root vegetables and 150ml liquid (eg stock, wine, cider, beer or water) per 450g cover and cook for the calculated cooking time.
- Allow 30-35 mins per 450g/1/2kg +30-35 mins at the end, and if cooking in the oven at 180°C, 160°C Fan, Gas Mark 4.
View our delicious shoulder joint recipes