Lamb shoulder, with its higher fat content than a traditional leg of lamb, benefits from a lovely depth of flavour.
Ideal for a slow roast or pot braising, the fat melts and bastes the meat through the slow cook, adding to the flavour of the finished dish.
Classic cooking accompaniments are rosemary, garlic and coarse sea salt. As an alternative, the shoulder also works particularly well with Middle-Eastern spices.
- High welfare, free range, prime British lamb.
- Responsibly reared in the Glens of Scotland and Sussex Downs.