Lamb Shoulder

Lamb Shoulder


Lamb Shoulder is the ultimate slow roasting joint. Packed with flavour, the meat falls of the bone when cooked slowly over time.

This cut naturally carries more fat and connective tissue, much of which breaks down and melts away through the slow cooking process, helping to baste the meat naturally whilst adding flavour and succulence.
Our butchers dry-age our lamb on the bone for 7-14 days to tenderise the meat for a succulent texture and develop its sweeter flavour.

Whole Shoulder – 2kg-2.5kg typically

Half Shoulder – 1kg-1.2kg typically

Arrives fresh and suitable to freeze

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Stud Farm
Station Road
North Kilworth, Lutterworth
LE17 6JD

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