Shoulder of Lamb
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Less expensive than a leg, this large cut has lots of lean juicy meat.
We source our free-range lamb from a selection of Somerset farms, depending on availability and quality. Jen & Andy Wier at Fernhill Farm is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, free-range and reared in high-welfare conditions.
Serving Suggestion: allow 250g per person
Produced in Somerset
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
If freezing, please do so on the day you receive this product.
Rub with garlic and oil then cover and slow roast your shoulder for melt-in-the-mouth tenderness.