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Bestsellers
Gerard's choice
Essentials

Lamb Shoulder

5.0
Lamb Shoulder
Lamb Shoulder
Gerard King

Gerard's Suggestion

"I think cooking this for as long and as low as possible works best for this cut. Get it in the oven first thing in the morning and forget about it. "

Lamb Shoulder

5.0
pasture-fed
dry-aged
native breed

Our Pasture-fed lamb shoulder: rich robust and packed with flavour.

£51.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Lamb Shoulder...

  • Slow, gentle cook
  • Terrific flavour
  • Sustainably reared on a small Suffolk farm

A true slow-cooking classic! Whole, grass-fed lamb shoulder on the bone is the ultimate in flavour and texture. Its higher fat content gives the joint juiciness and flavour; and the bone helps the texture, structure and sweetness. This shoulder joint is so easy to cook, brilliant for the family roast because there are no 'timing' issues - it can happy slow cook whilst you go for a long Sunday walk. Serve it in the traditional way, with roasties and red currant jelly, or marinate it and pull from the bone if you go for a low, slow cook. Leg of lamb is equally lovely in summer, shredded and served in a wrap or with salad. 

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 one of our cohort of enlightened sheep farmers who care deeply about animal welfare and husbandry. And because we are a whole-carcass butcher we can choose the lambs we'd like from our farmer and thereby ensure the best fat to meat ratio. 

One leg serves approximately 6-8 people. Pierce the skin in places and stud with a clove of garlic, anchovies or fresh rosemary before roasting. Delicious. 

Gerard King

Gerard's Suggestion

"I think cooking this for as long and as low as possible works best for this cut. Get it in the oven first thing in the morning and forget about it. "

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.

What our customers say