Producer profile; meet our lamb farmer:
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 shoulder
Preheat your oven to 120˚C. Heat a large frying pan (or flameproof roasting tin) with a little bit of oil and brown the lamb on both sides. Transfer to a roasting tin (if you have a spare onion and carrot, roughly chop them and lay the lamb on top). Cut small slits in the lamb and poke whole garlic cloves and little bits of rosemary sprigs into them. Season with salt and pepper. Pour 100ml water into the bottom of the pan, cover tightly with foil and pop in the oven for 4 hours.
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.
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.