Whole Shoulder of Lamb 2.5 kg

Whole Shoulder of Lamb – Succulent, Slow-Cooked Perfection
A whole shoulder of lamb is a prized cut, known for its rich, deep flavour and tender, juicy texture. Its balance of meat and fat makes it perfect for slow cooking, whether roasted boulangère-style over sliced potatoes, braised low and slow until meltingly tender, or smoked on a BBQ for that irresistible char and smoky depth. This bone-in lamb shoulder delivers unmatched succulence, making it a favourite for roasts, stews, and slow-braised dishes.

Chef Valentine Warner on Cooking Lamb Shoulder
"The cook’s friend, lamb shoulder is a very versatile and forgiving joint. Its well-fatted structure allows for both long and short cooks, even accommodating overcooking when the wine and words have been flowing a little too freely.

The shoulder is my absolute favourite, adored, worshipped and honoured cut of lamb. The leg I only ever butterfly and grill over charcoal (rarely if ever entering the oven), unlike the hundreds of shoulders my greedy lifetime has so far witnessed.

Where to start really, as there are far too many dishes to achieve with a shoulder of lamb!

Mexican-style lamb birria is an absolute favourite amongst slow-cooked lamb dishes - a rich, deep mix of chillies, spices, onions, and vinegar. Traditionally made with goat, slow-cooked lamb shoulder delivers just as well. Mop up the vibrant sauce with warm corn tortillas, frying them before filling with the shredded meat. Serve with black beans and fresh salsas for an unbeatable combination.

Thinking of the Aegean or Mediterranean, I picture mountain lambs nibbling across the dry scrub, and I love to roast lamb shoulder on the bone with the very herbs I imagine growing in such places - sage, thyme, oregano, chamomile, and rosemary lend wondrous flavours. Alternatively, use these herbs in a braised lamb shoulder recipe, adding white wine, honey, and lemon juice for deliciously melting meat and an unforgettable sauce. Pot-roasting with fresh fig leaves also imparts a magical flavour, or try steaming the leaves until soft, draping them over the lamb, and then burning them off over the barbecue for an extra dimension of taste.

Regular trips to Norway will often see me steam the lamb in seaweed first before roasting it over fragrant juniper wood, perhaps brushing it with a sweet barbecue glaze of lingonberries and blueberries.

With my children living in Spain, we often roast a shoulder rubbed all over with smoked paprika, dry herbs, and fresh garlic, then serve it with crispy French fries and a simple sauce, made by mixing a little sherry or red wine into the roasting juices. A dish that’s pure comfort food, packed with deep, rich lamb flavour and irresistible succulence."

If you prefer a quicker roast, we also sell Whole Leg of Lamb, perfect for a beautifully blushing, tender finish. For a deeper, more robust flavour, consider Whole Shoulder of Mutton or Whole Leg of Mutton, both ideal for slow roasting and braising, delivering rich, complex flavour.