Shoulder of Lamb

On The Bone

English free range lamb that is hung for 5+ days on the bone to ensure a depth of flavour and guaranteed tenderness. This cut has excellent fat marbling which makes it great to slow roast. 1/2 shoulder - 1kg+ Whole shoulder 2kg+

Weight Price Quantity
Half £12.00
Whole £24.00

Cooking tips

Take the joint out the fridge at least an hour before cooking.
Pre heat the oven to a high heat (220+) and cook joint for 20 minutes.
Turn oven down to 160 and cook for 3+ hours until the meat is falling off the bone..
Rest for at least 10 minutes before carving.


Servings Half - 1kg+ Small 1.8 - 2kg Large 2 - 2.3kg

Ingredients & Allergens     

British Lamb