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      • raw grass fed Lamb Shoulder on a bed of rosemary
      • raw grass fed lamb shoulder on a bed of rosemary
      • grass fed lamb shoulder cooking on an open flame barbecue

      Grass Fed Lamb Shoulder

      A slow cooking classic Read more

      From £16.40
      Pick your size
      • 1kg
        -
        £16.40
        Out of stock
        Serves 3-4
      • 2.5kg
        -
        £41.10
        Out of stock
        Serves 8-10

      Why we love this

      • 3 WEEK HUNG
      • NATIVE BREED

      • One of the most delicious cuts for slow cooking, our Grass Fed Shoulder of Lamb on the bone simply requires low slow heat to bring out its rich and rounded depth of flavour.

        We grow our lamb slowly to at least 14 months, this ensures the lamb develops a proper texture and plenty of flavour. With melting fat and rich bone marrow running through this cut, our shoulder of lamb makes a really satisfying feast.

        Our Shoulder of Lamb has been the recipient of some outstanding awards in the past, including the renowned Great Taste 1 Star Award. 

        "A very juicy piece of lamb that is succulent and tender." 

        "Great depth of flavour." 

      • 100% Grass Fed Lamb 

      • Preheat the oven to 200C.

        While the oven is warming, get a good handful of rosemary, mix with a good slosh of oil, a pinch of sea salt and cracked black pepper. Rub all over the lamb shoulder.

        In a roasting dish add some halved onions and a pouch of stock. Place a roasting rack on top and place the shoulder onto the rack.

        Roast for 30 minutes. It should begin to have a lovely brown colour. Reduce the oven temperature to 150C, cover with foil and continue to roast for 3-4 hours. The meat will be completely tender and will fall off the bone.

      • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

      Slow Roast Lamb Shoulder & Lemon Potatoes, by Claire Thomson

      This recipe is proper treat for all the family. Even better, some may argue, are the wonderful slow cooked lamb leftovers. 

      View recipe

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      We think that slow growth and proper development of the animal makes the best type of meat as it benefits from a more intense depth of flavour and, after hanging for up to 3 weeks, a firm, mouthwatering texture.
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