Lamb Shoulder Joint
A Slow Roasting Joint for Succulence and Flavour
With plenty of sweet, tasty lamb, the Lamb Shoulder is ideal for slow roasting. With an ample though not excessive layer of fat to keep the meat melting and moist, this cut offers big flavours suited to pot roasting and cooking with herbs. Exclusively sourced from free ranging flocks in the great outdoors this joint showcases exactly why our lamb is so special, offering succulence and character.
The shoulder boasts some of the best meat of the animal, though is less popular than the loin or leg. As such it’s a great value cut, but with the same lean, tasty meat that makes English lamb so special, while we source from farms that have been rearing lamb for generations. The shoulder is neatly boned, before being tied into a roasting joint.
This rustic rolled and boned Lamb Shoulder is of the finest quality and as such is perfect for both Sunday lunches and special occasions, with generous helpings of rich, succulent meat. For the best finish, roast long and slow so the sweet meat can tenderise gradually and serve with traditional roast potatoes, homemade Yorkshire puddings, and fresh mint sauce.
|Our recipe tips for cooking your Lamb Shoulder Joint|