Lamb Shoulder is the perfect joint for slow/lazy cooking. It has just the right amount of fat to naturally baste the joint while cooking, making a lovely rich and juicy joint with exceptional flavour.
Supplied with the bone-in, which evenly distributes heat during the cooking process to intensify the flavour and bring out even more of the natural sweetness.
Sourced from a hillside farms in Northern England, these lambs are renowned for a sweet flavour developed from a diet of high heather grasslands, that the area is famous for.
Cook in a similar low-and-slow style to pulled pork for 5 hours on a low heat of 150°C (fan 130°C), then pulled apart and shred it using two forks.
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