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Lamb Shoulder Bone-in
Lamb Shoulder Bone-in
Lamb Shoulder Bone-in

Lamb Shoulder Bone-in

Free Range - juicy, value for money, perfect slow-roast Lamb on the bone
Our Price: £28.98

Juicy, value for money, roast Lamb on the bone - the perfect slow-roast.

​​​​​​​Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Cut from the Shoulder of the Lamb - this is a tender joint - with the bone left in for maximum flavour

Succulent and tender 

This joint is suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with Vegetables, Stock and fresh Herbs. It is equally good for oven roasting as it is succulent and tender 

Low, slow roasting

Perfect for low, slow roasting for meat that falls off the bone

Value for money

Our Free Range, Dry Aged Lamb Shoulder is a delicious, juicy, value for money, impressive roasting joint.

Can be braised, stewed - or roasted

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Shoulder of Lamb
Product Code:
z222a

Lamb Shoulder Bone-in

Juicy, value for money, roast Lamb on the bone - the perfect slow-roast.

​​​​​​​Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Cut from the Shoulder of the Lamb - this is a tender joint - with the bone left in for maximum flavour

Succulent and tender 

This joint is suitable for pot-roasting where the joint is pre-browned and pot-roasted slowly with Vegetables, Stock and fresh Herbs. It is equally good for oven roasting as it is succulent and tender 

Low, slow roasting

Perfect for low, slow roasting for meat that falls off the bone

Value for money

Our Free Range, Dry Aged Lamb Shoulder is a delicious, juicy, value for money, impressive roasting joint.

Can be braised, stewed - or roasted

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Shoulder of Lamb

Lamb Shoulder Bone-in

INGREDIENTS: Free Range Lamb

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Lamb Shoulder Bone-in

Always best to bring the meat to room temperature before cooking

  • Pre heat the oven or grill or ensure the barbecue coals are hot.
  • Now season the meat with Salt, Pepper and Herbs
  • Always place fat side up in the oven 
  • After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer 

For this piece of meat we recommend Long and Slow Roasting or Pot Roasting

Slow Roasting

Place in the oven at 150°c and leave for about three to four hours till the meat falls off the bone  

Normal Roasting

Rare

Preheat oven at 230˚c/450˚F gas mark 8 for the first 10 minutes
Reduce to 180˚c/350˚F gas mark 4 allowing 20 minutes per 500g Internal temperature 50˚c

Medium

Preheat oven at 230˚c/450˚F gas mark 8 for the first 10 minutes
Reduce to 180˚c/350˚F gas mark 4 allowing 26 minutes per 500g Internal temperature 60˚c

Well Done

Preheat oven at 230˚c/450˚F gas mark 8 for the first 10 minutes
Reduce to 180˚c/350˚F gas mark 4 allowing 32 minutes per 500g Internal temperature 70˚c

Always rest meat after cooking for 30 minutes

Core Temperatures using a Meat thermometer

Rare 48-50°c rested 52-54°c
Medium Rare 52-54°c rested 56-58°c
Medium 56-58°c rested 60-62°c
Well Done 65-68°c rested 70-75°c

Then for roasts rest usually 15 to 20 mins after
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Lamb Shoulder Bone-in

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Lamb Shoulder Bone-in

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