100% Grass Fed & Properly Free Range
Slow Grown, Speedy Delivery
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.
We recommend 3 portions per kg.
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.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
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