For an excellent value lamb roasting joint, shoulder of lamb is hard to beat. Richly flavoured, the meat is finely marblesand interleaved with layers of fat and connective tissue. The great benefit of leaving the bone is this joint is the amount of extra flavour and succulence it gives. Slow cooking brings all of these elements together to give a sweet and tender roast.
From our own 100% home reared, grass fed Poll Dorset flock.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For help on cooking temperatures and timings, have a look at the BBC How To Cook Lamb page or their selection of Shoulder of Lamb recipes.
From the ever-reliable Mary Berry, you might like to try her 'Slow Roast Shoulder of Lamb with Sliced Potatoes'.