Lamb shoulder bone-in
  • Bone in lamb shoulder topside
  • Bone in lamb shoulder underside

Lamb shoulder bone-in

£15.00
  • Free range Free range
  • Grass fed Grass fed
  • Native breed Native breed
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A slow roasting beauty. During cooking the fat marbled through the joint melts, naturally basting the joint for a succulent and tender meat that will melt in your mouth, but be warned, there might be a fight for leftovers! Our butchers leave the bone in, which gives this joint a richer flavour and distributes the heat more evenly throughout while cooking. 

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: 1.0kg

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.

Quick recipe ideas

BREAK UP A COUPLE OF BULBS OF GARLIC, SPREAD AROUND A HIGH WALLED BAKING TRAY AND TOSS IN A COUPLE OF SPRIGS OF FRESH ROSEMARY. RUB THE JOINT WITH OLIVE OIL, SALT AND PEPPER. PLACE IT IN THE TRAY AND WRAP WELL WITH TIN FOIL MAKING SURE THE TRAY IS TOTALLY SEALED. ROAST IN THE OVEN AT 170OC FOR 3 HOURS. WHAT COMES OUT WILL BLOW YOUR MIND.

Check out more recipes

Roast Shoulder or Leg?

THE SHOULDER IS FATTIER, PERFECT FOR A LOW AND SLOW. THE LEG IS LEANER AND COOKS A BIT QUICKER.

Based in Essex, Joe is one of our fantastic butchers

Local tasty produce

Lamb shoulder bone-in

Lamb shoulder bone-in

£15.00

There are even more tasty morsels here