Grass Fed Lamb Shoulder
A slow cooking classic Read more
Why we love this
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."
About our Grass Fed Rack of Lamb
100% grass fed lamb
Native Breed Suffolk Tup Lamb
Slowly reared on small scale family farms
Reared outdoors for their whole lives
Natural diet of grass and mother's milk
Hung on the carcass for 3 weeks
You can find out more about how we rear our grass fed lambs here.
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.
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