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