Lamb Shoulder on the Bone – a delicious roast dinner centre piece!
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 lamb shoulder builds up a network of muscles, all of which have a deep flavour. The lamb 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.
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