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Award Winning Cushion of Lamb

Award Winning Cushion of Lamb
Award Winning Cushion of Lamb
Price in reward points: 2800
  • Reward Points: 28
  • Product Code: Award Winning Cushion of Lamb

Our Award-Winning Cushion of Lamb is a lovely roasting joint. It’s flavourful and easy to carve, expertly crafted by our accredited master butcher – stuffed with a lamb and rosemary stuffing.


Lamb Shoulder Cushion Roast is a boneless shoulder cut of lamb, folded up to look like a cushion stuffed with lamb and rosemary stuffing, with some fat trimmed away. An alternative Christmas Roast featuring a boneless cushion of lamb shoulder.  It's really a cut to try.  The roast is served with a warming mulled wine gravy to add any festive cheer.

Additional Ingredients

2 large red onions, peeled and cut in half

10ml/2tsp oil

For the Gravy;

450ml/¾ pint good, hot lamb stock

150ml/¼ pint mulled wine

25g/1oz plain flour

From Chilled:

Oven: Preheat the oven to Gas mark 5 180°C.

Put the onions on a chopping board, cut in half, and place in the base on a non-stick roasting tin. Place on top of the onions, then drizzle with the oil.  Add the stock and wine. Cover and roast in a preheated oven for 2-2½ hours, basting occasionally.  30 minutes before the end of the cooking time remove the foil and return the lamb to the oven. Remove the lamb and the onions from the roasting tin, transfer to a warm platter and cover with foil.

Meanwhile, make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, scraping the base of the pan to release any rich, sediment. Adjust the seasoning to taste and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy.  Strain before serving. Serve with seasonal vegetables and roast potatoes.



If you have a temperature probe, use it to check the core temperature of the chicken is above 72°C.

If 72°C is not reached, cook for a further 5 mins and check temperature again. Repeat this process until a core temperature of 72°C is reached.

Lamb, Rusk, (WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Yeast), Salt, Dextrose, Flavouring, Sunflower Oil, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Stabiliser (E451(i)), Herbs, PRESERVATIVE (E221) (SO2), Spice, Garlic Powder, Antioxidant (E300)

Manufactured on a site that handles wheat/barley (gluten), milk, egg, soya, mustard, sesame, celery, sulphur dioxide & sulphites.


(On occasions, they may be supplied frozen and will be delivered frozen ready to transfer to your home freezer)


Freeze on the day of purchase – Store between -18°C to -25ºC.

Defrost in a refrigerator for 8-12 hours before cooking.

Once defrosted store between 0 – 5°C. Use within 24 hours.

DO NOT re-freeze once defrosted.