7 Day Dry-Aged Texel Lamb Shoulder Joint

Farm: North York Moors National Park

Shelf Life: 6 Days

Buying Options
Serves: 4 1 X 800g (1.8lb) £11.95
/ £11.95 each
Serves: 6 1 X 1.6Kg (3.5lb) £23.95
/ £23.95 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
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 Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

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.
a knife and fork icon Our recipe tips for cooking your Lamb Shoulder Joint a pdf icon