Our bone-in lamb shoulder is one of the most flavourful and versatile cuts, ideal for a traditional lamb shoulder roast or a slow-cooked lamb shoulder that melts in the mouth. With its natural marbling and well-developed flavour, this cut benefits from low and slow cooking, allowing the connective tissue to break down and create beautifully tender, juicy meat.
 
Leaving the bone in enhances both flavour and texture, helping to keep the meat moist during the cooking process while adding a deeper, more robust taste. Our 100% grass-fed lamb develops superior richness thanks to its natural, slow-grown lifestyle, maturing over 9-12 months instead of the standard 4-5 months of intensively farmed lamb. This extra time grazing results in a more complex, well-rounded flavour, setting it apart from supermarket alternatives.
 
For the ultimate slow-cooked lamb shoulder, season generously with sea salt, black pepper, garlic, rosemary, and thyme, then roast at 140°C for 4-5 hours, basting occasionally. The meat will become buttery soft, falling apart with a fork. Cooking low and slow allows the fat to render and infuse the lamb, giving it a rich, mouthwatering flavour.
 
A half lamb shoulder (1kg) will comfortably serve 3 people, while a larger shoulder (1.5kg+) is perfect for feeding a small family. Whether prepared as a classic lamb shoulder roast or transformed into slow-cooked lamb shoulder for shredding into wraps, stews, or Middle Eastern-style dishes, this cut is a true crowd-pleaser.
 
(£19/Kg)