Organic Lamb shoulder
Organic whole shoulder of lamb. Slow-cook for rich, melt-in-the-mouth meat that’s so succulent it pulls apart.
Fresh organic whole 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. Serves 4-6.
Delivered in insulated packaging to keep cool on your doorstep.
Mint sauce, caper sauce, harissa and salsa verde also go well with the luxuriance of lamb
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.
Don't miss these...
Lamb shoulder recipes
Slow-cooked lamb shoulder with root veg and homemade mint sauce
Serves: 10 Total time: 6h 45 min
Navarin of lamb and spring vegetables
Serves: 6 Total time: 3h
Moroccan spiced lamb with beetroot
Serves: 4 Total time: 1h 10 min
Slow roast leg of lamb
Serves: 8 Total time: 4h 10 min