Lamb half shoulder 990g

Lamb half shoulder 990g

SKU# FINLAMBHALFSHOULD

Availability: In stock

£12.95

A great value, full flavoured joint. Give it slow, gentle cooking and you’ll be rewarded with rich, melt-in-the-mouth meat that’s so succulent it pulls apart.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Serves 2-4.

Quick Overview

A great value, full flavoured joint. Give it slow, gentle cooking and you’ll be rewarded with rich, melt-in-the-mouth meat that’s so succulent it pulls apart.



Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.



Serves 2-4.

Producer profile; meet our lamb farmer:

Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

How to cook lamb half shoulder

"Rub the shoulder with oil and season it well with salt and pepper. Preheat your oven to a high heat, 220˚C/Gas 8. Roast the lamb for 20 mins, until golden brown all over. Reduce the heat to 150˚C/Gas 2 and add some liquid to the tray; stock and wine preferably. Cover with foil and cook gently for 4 hours, until tender. Leave to rest for 20 mins before carving. Lamb loves strong flavours, such as rosemary or anchovies, and bold spices (North African in particular). For a good gravy, roast the shoulder on a trivet of onions, carrot, celery and stock. After resting the meat, strain the liquid and skim away the worst of the fat. It can be enlivened with a dash of Worcestershire sauce and red wine vinegar.

Organic lamb farmer

The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.

Riverford butchery

We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.