Deep-Flavoured, Slow-Cooking Lamb Shoulder – Boned, Rolled & Ready for the Oven
One of our expert butchers bones and rolls the shoulder for ease of cooking and carving, creating a versatile cut that’s simple to prepare and rewarding to serve. Swaledale lamb offers exceptional quality, with deep, savoury flavour and a tender, melting texture that comes into its own with slow cooking.

Whether slow-roasted until crisp and yielding, gently braised with seasonal vegetables or hot-smoked for added depth, this cut delivers generous, satisfying results. However you choose to cook it, boned and rolled shoulder of lamb brings rich character to the table and reliably delights a crowd.

We also offer Shoulder of Mutton, Boneless & Rolled – a fuller-flavoured alternative ideal for long, slow cooking.

Inspiration by Chef George Ryle:
"If traditional British fare is what you're after, then try slow roasting a whole lamb shoulder over a bed of thinly-sliced onions, with a little cider and lamb stock. At least 4-hours at around 110°C, basting occasionally with the liquid beneath. Serve with roasted carrots, Red Russian Kale cooked in salted butter and then a good dollop of mint jelly and you’ll have yourself a cracking Sunday lunch.

Try marinating the lamb shoulder overnight with a Lebanese inspired dry spice rub of coriander, cumin and chilli. Then slow roast with a little stock underneath to help retain some moisture. Serve with freshly made flatbreads, minted yoghurt or labneh and a jewelled couscous.

Or braise the lamb shoulder with dried chillies, spices, vinegar and fresh oregano for a stunning birria, that Mexican delight. Pull the meat, then fold back through the braising liquor, ready to be loaded into soft corn tacos with minced onions, fresh coriander and a punchy salsa."