£23.79 – £45.87
A rich and flavoursome, bone-in joint. Available as a whole or half shoulder. Stud with rosemary and garlic and roast to perfection.
Cooking Instructions: in a lidded roasting dish or stoneware pot
20 minutes at Gas Mark 9 (230°C), then turn down to Gas Mark 4-5 (180°C) and cook for 20 minutes per 500g (or 1lb) + 30 minutes.
Butcher’s Tip – to the liquor collected to make gravy add a splash of Worcestershire sauce, a splash of soy sauce, a tablespoon of tomato puree and a teaspoon or two of redcurrant jelly or mint sauce
100% English Lamb
