Lamb Shoulder Joint


Sweet flavour ~ slow cooking ~ easy to carve

Cut on site, from one of our locally reared heritage breed lambs rearedon lush Suffolk pasture.

We like to hang our Lamb, Hogget and Mutton for a minimum of 7 days.

We remove the bones from the shoulder, tie and cut into a small joint, just right for small family gathering.

Best cooked gently on a low temperature, the rolled joint should be cooked for roughy an hiur and a half to two hours at 150-160 degrees.

Sit on a bed of root veg, some red wine and plenty of sea salt, garlic, rosemary and thyme. Cover with foil for the first hour or so, then remove to crisp up the outside.