Shoulder of Lamb on the Bone

Full of Flavour and Succulent

Our Lamb Shoulder is ideal for slow roasting, leaving the meat on the bone gives the meat more depth of flavour and keeping it more moist. With an a nice cover of fat to give the meat extra flavour. Its tender sweet melt in the mouth meat will perfectly accompany your trimmings for a delicious Sunday Roast. Reared on our farm in Shropshire. The flock graze on lush meadows which is reflected in the array of flavour our lamb boasts.

* All prices below are estimated.

Weight Price * Quantity
Half £15.75
Whole £31.50

Cooking tips

Pre heat your oven to 200 degrees.
Season the joint, with your choice of herbs.

Place in centre of oven and roast for 20 minutes then reduce the temperature to 190 degrees then continue roasting for 35 minutes per 500g reaching a core temperature of minimum 60 degrees

Remove from oven and place onto a tray and cover with foil. Then leave the meat to rest for a minimum of 20 minutes before carving.

To ensure perfect cooking and measuring internal temperatures, we recommend a meat thermometer.


800g Serves approx 4 People
1.6kg Serves 6 to 8 People