no time to cook..?

What would normally take all day to cook is ready with just 60 minutes of reheating — giving you the depth of flavour and texture of a long, slow cook without the time commitment.

The rich, pull-apart lamb can be enjoyed exactly as is, or treated as a blank canvas for your own flavours – from bold spice blends to fresh herbs and sauces. Its versatility makes it ideal for creating a wide range of meals across different cuisines.

Serve it traditionally as a dinner-party centrepiece or Sunday roast. Reheat in your favourite curry sauce. Pull it apart for wraps, pides or flatbreads. Serve it on top of herbed toasted couscous with labneh or whipped feta.

Go Middle Eastern with harissa, fresh herbs, pickled onion and lemon, or take it in a different direction with chimichurri, salsa verde or a yoghurt sauce.

Perfect year-round — including summer — it’s an easy, reliable option that works just as well for entertaining as it does for flexible, make-it-your-own family meals.

Reheating Instructions:
Remove packaging and place lamb into a baking tray.
Reheat on 180°C for 60 minutes. Add 1/4 cup of water in the tray for this step if you’d like to create a lamb jus for serving.
As all ovens and lamb shoulders differ slightly, the best way to know if your lamb shoulder has been reheated adequately is to ensure the internal temperature of the meat is 75°C minimum by using a meat thermometer.

more lamb recipes…

And if you’re not set on a roast, there’s plenty to explore beyond it. Some of our favourite recipes focus on cuts that are just as worthy of the spotlight. Ribs, cutlets, rumps and mince can also be stand outs. These recipes are easy to serve and perfect for a more relaxed Easter spread. There are so many ways to enjoy lamb at Meat at Billy’s.