This whole Shoulder of Lamb is ideal for roasting or slow cooking. Perfect for your Sunday roast.
The Shoulder of Lamb is cut and hand trimmed by one of our in house butchers. Commonly known as a short fore of Lamb, it is best cooked slowly creating flavour, tenderness and value for money, and old firm family favourite.
1. Preheat the oven to 165˚C/gas mark 3½
2. Make 6 incisions in the lamb and push a garlic clove and half a rosemary sprig into each one
3. Rub with oil and season with salt before covering with foil
4. Place in the oven and cook for 4 hours until the meat is tender and comes away from the bone
We always endeavour to provide you with consistency of cuts, weights and sizes. Since our butchers cut our meat by hand, they may have to cut slightly over or under your ordered weight in order to ensure you get the best quality.