A Slow-Cooking Lamb Joint Full of Flavour
Cut from the shoulder of lambs that roam the farms of the Yorkshire Dales, half lamb shoulder is a superb bone-in roasting joint and gives the cook a whole host of options when it comes to cooking. One thing is certain though: the best results are achieved when it is cooked slowly, yielding tender, flaking meat, deep flavour and soft, juicy fat.

That richness and depth of flavour mean half lamb shoulder stands up beautifully to bold, robust seasoning. A favourite of ours at Swaledale HQ, often making an appearance at Friday family meal, is shawarma-spiced lamb shoulder. Rubbed the day before with a heady blend of spices, along with salt and a drizzle of olive oil, it is then cooked slowly under cover for several hours. A blast at a higher heat towards the end, uncovered, gives the outside a crisp finish. The meat is pulled and the cooking liquor reduced a little before being mixed back through. Flatbreads, hummus, a chopped salad and a little garlic yoghurt complete the table.

It can also be seasoned simply with salt and olive oil, then laid on a bed of onions, a few whole carrots, garlic and a sprig or two of rosemary. Add a splash of white wine, cover, and cook for 3 to 4 hours in a medium-low oven. Remove the lid and increase the heat for the final 20 minutes to add a little colour. After resting, use the cooking liquor to cook some barley, then serve with the onions and carrots from the roasting tray and a bowl of wild garlic salsa verde on the side.

Half lamb shoulder can equally be roasted uncovered, resulting in crisp edges while the meat within stays moist and tender. Stud with rosemary and garlic and roast at 120°C for 4 to 5 hours, basting occasionally and adding a good glug of white wine halfway through cooking. Serve with boiled and buttered Jersey Royals, steamed asparagus and a little pot of homemade mint jelly.

We also offer a Whole Shoulder of Swaledale Lamb for larger gatherings, along with a Half Shoulder of Swaledale Mutton and Whole Shoulder of Swaledale Mutton for those who prefer a deeper, more developed flavour.