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Lamb Shoulder, Boned and Rolled (1kg)

(14 customer reviews)

£14.00

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.

Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

SKU: 9207 Categories: , , , ,

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.

Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

14 reviews for Lamb Shoulder, Boned and Rolled (1kg)

  1. David Mclaren (Verifioed Purchase) –

  2. Gillian N. (Verifioed Purchase) –

    Tender and full,of flavour, excellent !

  3. David Charlton (Verifioed Purchase) –

  4. Charles D. (Verifioed Purchase) –

    Would’ve liked a bit more fat covering, but great taste and slow roasted well.

  5. Julie S. (Verifioed Purchase) –

    Perfect

  6. Antony Jones (Verifioed Purchase) –

    Looks very attractive. It went straight in the freezer to enjoy later ih the year.

  7. ALAN Barnes (Verifioed Purchase) –

  8. Patricia Fryer (Verifioed Purchase) –

  9. Antoinette Dawson (Verifioed Purchase) –

  10. Dawn F. (Verifioed Purchase) –

  11. David Parker (Verifioed Purchase) –

    Excellent Sunday joint

  12. Jo Thomas (Verifioed Purchase) –

  13. Rachel Thompson (Verifioed Purchase) –

  14. Gill Common (Verifioed Purchase) –

    Frozen till guests demand one of my favourite one pot recipes.

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