Shoulder of Lamb
The Shoulder of lamb is our favourite slow-roasted cut. We’ve left the bone in for added flavour.
Lamb shoulder has more flavour and is easier to cook than lamb leg. Virtually foolproof, minimal effort, and incredible meat that is so tender that you won’t need a knife to carve this.
Try a minimum of 6 hours cooking with herbs, anchovy’s, lemon, basically anything with bursts of flavour, all that juicy meat will absorb the flavours.
1 x 2.65kg bone-in Lamb Shoulder (+/- 10%)
This product is frozen and vacuum packed as soon as it’s butchered. This helps to seal in flavour & keep the meat as fresh as the day it was butchered.
Our Lamb hails from the Cumbrian hills, farmed by Gemma & Trevor Dobson and their army of toddlers who know more than we do about grazing!
In the stunning Eden Valley, they graze Dexter cattle, Tamworth pigs and their flock of Suffolk X Whiteface sheep. They are undergoing a huge re-seeding and regeneration of their land, planting grasses, herbs and legumes that will improve the soil, root structures and capture more carbon across their land. They also hope to increase and preserving their population of ground-nesting Curlews and Lapwings.