The shoulder of Yorkshire Lamb is a wonderful joint to slowly roast and savour.
Lambs are farmed on hillsides across Yorkshire. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
Pack Weight ranges from 2.2-2.8kg to feed 6 – 8 people.
Our Recommended Cooking Instructions:
- Allow shoulder of Yorkshire Lamb to come up to room temperature.
- Add some knife scores and rub over some olive oil. Next rub in some salt.
- Pre Heat oven to 220c
- Place fat side up in an open roasting tin and place in the middle of the oven for 10 minutes.
- Turn down the temperature in the oven to 165c
- Take the shoulder out and pour in some chicken or lamb stock, add some garlic, now cover with foil
- Cook for 4 hours or until the meat pulls away from the bone easily.
- Allow to rest under foil for 20mins.
- Pull away the meat from the bones and add some of the cooking juices.
- Serve with sides of your choosing.
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