Lamb Shoulder Roast

A delicious roast that is best slow cooked. Cooking low and slow ensures the best flavour and melt-in-the-mouth texture.

This grass-fed lamb from our UK native breed contains marbling throughout, which melts during cooking for incredible tenderness and a rich gravy. The perfect comfort food for a colder evenings and Sunday Roasts!

This also works well on the smoker or BBQ (check out pictures from our friend!). A joint which lends itself to low and slow cooking or grilling to bring out the very best.

To cook, we recommend rubbing the shoulder with oil, salt, pepper and your favourite herbs (we like Rosemary and Thyme). To a roasting tin or casserole dish, add some halved onions, sliced carrots, sliced parsnips and stock. Place into an oven at 200(no lid) for around 20 minutes until browned. Reduce oven temperature to 150 and cover with a lid or foil, or transfer to a slow cooker and cook on high, for 3-5 hours until your liking, or low all day.

After removing the lamb, be sure to blitz the vegetable and stock mix for a rich gravy - all that delicious marbling will have melted to add an incredible meatiness to your gravy. Serve with creamy mash - delicious!

£17.00 per kg.