Combining pasture-fed, naturally reared and slow-grown meat with a passionate and progressive approach to butchery, we offer exceptional organic, free-range and traditional-breed meat from our cohort of enlightened Suffolk farmers.
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Moroccan Lamb Shoulder Joint
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Gerard's Suggestion
"Once cooked and rested add a little Harissa paste to the pan juices to add a little kick to the sauce. Great poured over the meat or cous cous."
Moroccan Lamb Shoulder Joint
No Reviews
Reared on the varied pastures of East Suffolk, our lamb shoulders are rich in flavour and texture, we add a North African twist with our flavoured rub.
Why you will love our Moroccan Lamb Shoulder Joint...
Already marinated for you with wonderful North African flavours
Simple to cook and very popular in the shop with our customers
Fragrant and delicious
Cut on site, from one of our locally reared heritage breed lambs reared on lush Suffolk pasture. We remove the bones from the shoulder, tie and cut into a small joints, just right for small family gathering.
North African spices are rubbed into the joint, to create a wonderful fragrant slow roasted lamb joint.
Serve with rice or couscous for a simple but special supper with friends and family.
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Gerard's Suggestion
"Once cooked and rested add a little Harissa paste to the pan juices to add a little kick to the sauce. Great poured over the meat or cous cous."
Want to know more?
Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.
At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.
> Slow cook and Roast
1. Sit on a bed of root veg, some onions and perhaps some long red sweet peppers and plenty of sea salt, Cover with foil and place in a preheated fan oven 150ºC to slow roast for 1-1.5 hours.
2. Remove the foil to crisp up the outside for the final half hour of cooking.
3. Remove from the oven, cover with foil again and rest for 30 mins
4. Shred or pull apart with forks, cover with the pan juices and serve
UK nationwide courier deliveries are currently available for all online orders and telephone orders over £40 from Tuesday - Friday only.
For orders over £85, delivery is free For orders between £40 and £85, we charge £9.95 for delivery
Click and collect We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
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