Free Range Boned & Rolled Shoulder of Lamb
£60.00
Free Range lamb shoulder, expertly boned, rolled and hand tied by our butchers with fresh rosemary. Naturally succulent and full of flavour, this approximately 2kg joint is perfect for slow roasting and easy carving.
£20 deposit per order today. The balance is paid when you collect.
Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.
Our Free Range Boned & Rolled Shoulder of Lamb is prepared from a whole lamb shoulder, carefully boned, rolled and hand tied by our butchers with fresh rosemary.
Shoulder is naturally well marbled, making it particularly suited to slow roasting. As it cooks, the fat gradually renders through the meat, producing a beautifully tender, succulent joint with the rich flavour you’d expect from a traditional lamb roast.
Removing the bone makes the finished joint straightforward to cook and exceptionally easy to carve, while retaining all the flavour and character of the shoulder.
At approximately 2kg, it’s a generous family-sized roasting joint serving around 5–7 people.
Why choose this product
Rich, succulent and full of flavour, our Free Range lamb shoulder is expertly boned, rolled and hand tied for effortless roasting and carving. A superb slow-cooking joint when you want beautifully tender lamb without the bone.
Cooking Instructions
Remove the lamb from the fridge around 1 hour before cooking to bring it towards room temperature.
Preheat the oven to 160°C / 140°C fan / Gas 3.
Place the lamb in a roasting tin, season well with salt and black pepper and add a small amount of water or stock to the bottom of the tin. Cover tightly with foil.
Slow roast for approximately 4–4½ hours, basting occasionally with the cooking juices. For the final 30 minutes, remove the foil and increase the oven to 200°C / 180°C fan / Gas 6 to give the outside a beautifully browned finish.
The lamb should be very tender and easily yielding when tested with a knife or fork.
Remove from the oven, loosely cover with foil and allow to rest for 20–30 minutes before removing the string and carving.
For our approx. 2kg joint: allow around 4–4½ hours cooking time plus resting.
Butcher's tip: Shoulder benefits from patience. Cooking it slowly allows the connective tissue and fat to break down, giving you much more succulent, tender lamb than cooking it quickly like a leg.
Storage
Keep refrigerated at 0–5°C. Use by the date shown on the label.
Freezing
Suitable for freezing. Freeze on receipt and use within 3 months. Defrost thoroughly in the fridge before cooking. Do not refreeze once defrosted.
Ingredients
Lamb, Rosemary
Allergens
None.
