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Lamb Shoulder
£33.00 – £50.00
Our award-winning shoulder of lamb is one of the tastiest cuts on the animal. Kept on the bone for flavour, cook this slow and low and let the natural fat baste the joint to create a succulent roast that will fall off the bone.
Our lamb is grass-fed and reared on our Durslade Farm where they enjoy pastures of natural grasses, herbs and wild flowers.
Half a shoulder serves 2-4
A whole shoulder serves 6-8
- Reared in Britain
- Expertly prepared in our butchery.
Perfectly paired with
Great Taste 2023
2 star award-winner
"This has a wonderful look, falling off the bone and with the most delicious aromas, gleaming with the fat and succulence. The actual meat is robust enough to deliver the flavours but soft too, making it easy work to chew. The fat is velvety and tasty, and just enhances the eating experience even more. There is a sweetness that compensates for the richness and holds it all together. An absolute gem for a great Sunday lunch."
Cooking tips
Remove from the fridge 1-2 hours before cooking. Preheat the oven to 150. Cover the lamb shoulder with loose foil and cook for 2.5-3 hours for a whole shoulder or 2 hours for half.
Storage instructions
Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.
from our farm
Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto FARM SHOP Somerset, and other local, like-minded farms.
Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.