Description
Lamb Shoulder is a truly delicious cut especially if braised gently and slowly.
This Lamb Shoulder, Boned and Rolled, has a perfect ratio of delicious meat to flavoursome fat which naturally keeps the entire lamb shoulder joint moisst during cooking.
Pack weight to range between 900g – 1kg
We only select the finest Yorkshire Lambs from across this fine historic county.
Yorkshire Lamb is famed across the UK due to our landscape providing lush grasslands and hillsides perfect for sheep. We work with various farmers to produce Lamb that graces many of the finest restaurants currently.
Our Recommended Cooking Instructions:
- Bring the Shoulder to room temperature and cut shallow slashes across the lamb outer fat.
- Finely chop some garlic and rosemary and mix with some red wine vinegar, then rub into the joint with some salt and black pepper.
- Cover the Joint tightly with foil
- Place in a preheated oven (140c) for 3 hours
- After 3 hours, take off the foil and turn up the temperature to 185c for 30 minutes or until browned
- Rest for 30 minutes
Try next… For another show-stopping piece of meat, try our beautiful leg of lamb.
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David Mclaren (verified owner) –
Gillian N. (verified owner) –
Tender and full,of flavour, excellent !
David Charlton (verified owner) –
Charles D. (verified owner) –
Would’ve liked a bit more fat covering, but great taste and slow roasted well.
Julie S. (verified owner) –
Perfect
Antony Jones (verified owner) –
Looks very attractive. It went straight in the freezer to enjoy later ih the year.
ALAN Barnes (verified owner) –
Patricia Fryer (verified owner) –
Antoinette Dawson (verified owner) –
Dawn F. (verified owner) –
David Parker (verified owner) –
Excellent Sunday joint
Jo Thomas (verified owner) –
Rachel Thompson (verified owner) –
Gill Common (verified owner) –
Frozen till guests demand one of my favourite one pot recipes.