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Lamb Shoulder, Boned and Rolled (1kg)

(4 customer reviews)

£14.00

Lamb Shoulder is a truly delicious cut especially if braised gently and slowly.

This Lamb Shoulder, Boned and Rolled, has a perfect ratio of delicious meat to flavoursome fat which naturally keeps the entire lamb shoulder joint moisst during cooking.

Pack weight to range between 900g – 1kg

We only select the finest Yorkshire Lambs from across this fine historic county.

Yorkshire Lamb is famed across the UK due to our landscape providing lush grasslands and hillsides perfect for sheep. We work with various farmers to produce Lamb that graces many of the finest restaurants currently.

Our Recommended Cooking Instructions:
  • Bring the Shoulder to room temperature and cut shallow slashes across the lamb outer fat.
  • Finely chop some garlic and rosemary and mix with some red wine vinegar, then rub into the joint with some salt and black pepper.
  • Cover the Joint tightly with foil
  • Place in a preheated oven (140c) for 3 hours
  • After 3 hours, take off the foil and turn up the temperature to 185c for 30 minutes or until browned
  • Rest for 30 minutes

Try next… For another show-stopping piece of meat, try our beautiful leg of lamb.

Join our community on Instagram! Give us a follow @randjyorkshiresfinest

SKU: 9207 Categories: , Product ID: 1210

Description

Lamb Shoulder is a truly delicious cut especially if braised gently and slowly.

This Lamb Shoulder, Boned and Rolled, has a perfect ratio of delicious meat to flavoursome fat which naturally keeps the entire lamb shoulder joint moisst during cooking.

Pack weight to range between 900g – 1kg

We only select the finest Yorkshire Lambs from across this fine historic county.

Yorkshire Lamb is famed across the UK due to our landscape providing lush grasslands and hillsides perfect for sheep. We work with various farmers to produce Lamb that graces many of the finest restaurants currently.

Our Recommended Cooking Instructions:
  • Bring the Shoulder to room temperature and cut shallow slashes across the lamb outer fat.
  • Finely chop some garlic and rosemary and mix with some red wine vinegar, then rub into the joint with some salt and black pepper.
  • Cover the Joint tightly with foil
  • Place in a preheated oven (140c) for 3 hours
  • After 3 hours, take off the foil and turn up the temperature to 185c for 30 minutes or until browned
  • Rest for 30 minutes

Try next… For another show-stopping piece of meat, try our beautiful leg of lamb.

Join our community on Instagram! Give us a follow @randjyorkshiresfinest

4 reviews for Lamb Shoulder, Boned and Rolled (1kg)

  1. Charles D. (verified owner)

    Would’ve liked a bit more fat covering, but great taste and slow roasted well.

  2. David Charlton (verified owner)

  3. Gillian N. (verified owner)

    Tender and full,of flavour, excellent !

  4. David Mclaren (verified owner)

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