Shoulder of Lamb, Boned & Rolled

One of our expert butchers bones and rolls the shoulder of lamb for ease of cooking and carving. Swaledale lamb is of unbeatable quality, delivering depth of flavour and a tender, melting texture - perfect for a slow roast, gentle braise, or even a hot smoke. However you enjoy it, this lamb will delight everyone around your table.

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 recipe. 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."