Perfect for slow braising, the fat marbled through the joint melts, naturally basting the joint for a succulent and tender meat that will melt in your mouth. Taken from the tip of the shoulder, a hard-working muscle compared to leg, lamb shoulder needs a bit longer in the oven on a low temperature, which allows all the muscle fibres to tenderise.
The knuckle end is bone-in and a perfect size for a roast for a couple or small group.
To cook a juicy lamb shoulder, cook low and slow on a bed of onions and carrots - see the full recipe below!
Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.
Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum weight: 750g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
In a small roasting dish, add some sliced onions, parsnips and carrots, and lay the lamb on top. Cut small slits in the top of the lamb, and rub a herb paste (rosemary, thyme, garlic, olive oil, salt and pepper blended) all over, into the cracks. Cook on 200oC for 30mins, then reduce the heat to 140oC for another hour or so.Check out more recipes
The shoulder is fattier and a hard working muscle, which means it can be tough if cooked too quickly. A butterflied shoulder is perfect for a low and slow, as the heat can penetrate a larger surface area to tenderise and break down the muscle fibres, leaving the meat juicy and melt in the mouth.