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Lamb Shoulder On Bone

(4 customer reviews)

£ 19.43 – £ 28.49

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Lamb Shoulder On Bone

In England we produce some of the best lamb, hoggett and mutton in the world, with the very best farming practices supporting this great product. There is a huge range of native breeds of sheep in the UK, all of which encourage local diversity and flavour in the meat.

Sheep are resistant to being grown intensively. They thrive on grassland, and on less viable hillsides, mountains, beachsides and moorlands where other forms of agriculture would not be possible due to poor soil. Their total grazing of both tough and tender foraged plants keeps soil healthy and the beautiful British countryside regenerated. Lamb shoulder on the bone is one of the great joints of meat.

The hardworking shoulder builds up a network of muscles, all of which have a deep flavour. The shoulder is best roasted slowly, allowing the everything to soften into some of the most juicy roast meat imaginable. The lamb shoulder lends itself to simple roasting – just a bit of salt and pepper, a spot of garlic, its best friend Rosemary and time. However, lamb shoulder is also a huge favourite in middle eastern and Indian cuisines.

Experiment with some simple spices – sumac, coriander, a dash of chilli, cinnamon, cumin, pomegranate molasses, balsamic vinegar, lemon and lime juice – roast slowly, covered, with a bit of liquid, and discover a whole world of wonder.

Lamb Shoulder on Bone Recipe

Lamb Shoulder with Middle Eastern Spices – serves 8-10

Ingredients
1 Whole Shoulder of Lamb on the bone (2.5-3kg)
1-2 onions, peeled and quartered
8-10 whole cloves of garlic, unpeeled
1 teaspoon sea salt flakes
20-30 grinds of black pepper
1 teaspoon dried oregano
1 teaspoon dried mint flakes
1 teaspoon ground cinnamon
2 teaspoons sweet or smoked paprika
2 teaspoons Sumac, or the juice of a lemon
1 litre Lamb or Chicken Stock

Method
Preheat your oven to 220ºC/Gas 7.
Put the quartered onions and garlic cloves in a deep roasting tin. Stab the shoulder of lamb all over with a small sharp knife, especially the fatty bits. Mix all of the spices and seasonings together and rub all over the outside of the lamb shoulder and into the cuts. Place on top of the onions and garlic and roast for 20 minutes to seal. Pour over the stock, cover tightly with foil and drop the temperature to 150ºC/Gas 3. Allow to cook for 4 hours or so until very tender and falling off the bone.

You can use this as an alternative very flavoursome roast with your usual accompaniments.

Alternatively carve or shred the lamb into the pan juices and serve with pitta breads or wraps, some crunchy lettuce, thinly sliced cucumbers, thinly sliced red onion and Greek yoghurt with lots of finely chopped cucumber and mint (or a good couple of teaspoons of mint sauce concentrate).

4 reviews for Lamb Shoulder On Bone

  1. Miss A. (verified owner) –

    Slow cooked and very tasty.

  2. Edward Armitage (verified owner) –

  3. Anthony M. (verified owner) –

    For slow roasted lamb this is amazing.

  4. Anonymous (verified owner) –

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