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 both depth of flavour and a tender, melting texture. Perfect for a slow roast, gentle braise, or even a hot smoke. However you enjoy your lamb, it’ll delight everyone around your dinner table.

Chef George Ryle inspires:
"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."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Boned & Rolled Shoulder of Lamb is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.