{"product_id":"half-shoulder-of-swaledale-lamb","title":"Half Shoulder of Swaledale Lamb","description":"\u003cp\u003e\u003cstrong\u003eA Slow-Cooking Lamb Joint Full of Flavour\u003cbr\u003e\u003c\/strong\u003eCut from the shoulder of lambs that roam the farms of the Yorkshire Dales, half lamb shoulder is a superb \u003cspan class=\"s1\"\u003ebone-in\u003c\/span\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThat 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003eHalf 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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe also offer a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-lamb-shoulder\"\u003eWhole Shoulder of Swaledale Lamb\u003c\/a\u003e for larger gatherings, along with a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-shoulder-half\"\u003eHalf Shoulder of Swaledale Mutton\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-shoulder-mutton\"\u003eWhole Shoulder of Swaledale Mutton\u003c\/a\u003e for those who prefer a deeper, more developed flavour.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":57021148823927,"sku":"23035-1300-B-N-R","price":22.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Half-Shoulder-of-Lamb.jpg?v=1776594135","url":"https:\/\/swaledale.co.uk\/products\/half-shoulder-of-swaledale-lamb","provider":"Swaledale Butchers","version":"1.0","type":"link"}