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Gerard's choice
Essentials

Boneless Lamb Shoulder Joint

5.0
Boneless Hogget Shoulder Joint
Boneless Hogget Shoulder Joint
Gerard King

Gerard's Suggestion

"Try roasting this simply with some olive oil, a splash of water and some lavender flowers. Whilst the joint is resting, add some wine to the tin and scrap off all the tasty bits on the bottom of the pan. Skim off the fat and boil until reduced. Finish by mixing in some crème fraiche. "

Boneless Lamb Shoulder Joint

5.0
Organic option
native breed
dry-aged

Our boneless lamb shoulder is a shop favourite. It's the perfect size for smaller gatherings; ready to slow cook and carve with ease.

£23.00
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Shipping calculated at checkout.

Why you will love our Boneless Lamb Shoulder Joint...

  • Sweet flavour
  • Ideal for slow cooking
  • Easy to carve

A firm favourite in our Aldeburgh shop, lamb shoulder is a wonderful, informal and robust cut, but it's often too large for the smaller numbers. This lamb shoulder joint has had the bones removed, tied and cut into a small joint, just right for small family gatherings or even a midweek roast.

Our heritage-breed lambs have been exclusively grazed on the wild flowers and grasses of the varied meadows in this quiet corner of Suffolk, which makes them rich in flavour and very tender. They are slow-grown by our enlightened sheep farmers who care deeply about animal welfare and husbandry. Because we are a whole-carcass butchery our pasture-fed lambs arrive whole so we butcher on site, after the dry-aging process.  We like to hang our lamb, for a minimum of 7-10 days.

Best cooked gently on a low temperature. Once cooked, the joint can be carved and used as a traditional mini-roast, or sometimes, shredded with a fork and served in wraps with salad.

Serves 4-6 

Gerard King

Gerard's Suggestion

"Try roasting this simply with some olive oil, a splash of water and some lavender flowers. Whilst the joint is resting, add some wine to the tin and scrap off all the tasty bits on the bottom of the pan. Skim off the fat and boil until reduced. Finish by mixing in some crème fraiche. "

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.

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