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£18.75
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.
We would recommend the following cooking guidelines:
Oven roasted: place into a preheated oven at 165°C/gas mark 3½ for 4 hours until the meat is tender and comes away from the bone.
Whole Shoulder 2kg typically
Arrives fresh and suitable to freeze
The quality of our meat reflects the diets and livelihoods our flocks enjoy.
Naturally grown to over 12 months of age, they are 100% grass fed on flora rich Leicestershire pastures, free from herbicides and fertilizers.
There are 56 sheep breeds native to Britain, which is more than there are anywhere else in the world. Twenty-two of these breeds on the Rare Breeds Survival Trust Watchlist, as there are now very few of them. There are four breeds that are classed as primitive: Soay, Hebridean, Manx Loughtan, Shetland, Broreray and North Ronaldsay. These are sheep which have been “unimproved” by the introduction of other breeds, often having originated in remote, island communities. Many have developed unique characteristics over time, which make them perfect for their environment.
We are supporting farmers to rear rare breeds to ensure their survival. They have better tasting meat, however because they are not considered commercial, they have become less popular to farmers over the years.
Fosse Meadows Ltd
Stud Farm
Station Road
North Kilworth, Lutterworth
Leicestershire
LE17 6JD
