Lamb half shoulder

£15.00 / 990g


Organic half shoulder of lamb from the Riverford butchery. 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. Mint sauce, caper sauce, harissa and salsa verde would all set off its luxuriance beautifully. Serves 2-4

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

Cook shoulder until the meat comes away from the bones, almost in shreds, and it's still deliciously juicy
- Ben Watson

How to prepare

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.


Keep refrigerated below 5°C. Once opened, use immediately for best quality. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.

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