Tips from the Butcher

"Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Shoulder of Lamb

The shoulder of lamb is the ultimate traditional slow cooking roasting joint. With the marbling running through the centre of the joint it offers flavour and sweetness. It is perfect for a Sunday roast.

About our Lamb

  • British
  • Ideal for roasting
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