Lamb whole shoulder 2kg avg

Lamb whole shoulder 2kg avg

SKU# FINLAMBSHOULWHOLE

Availability: In stock

£27.25

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 4-6.

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 4-6.

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 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.

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.