Lamb Shoulder Diced 400g


This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting.

This diced lamb shoulder is rich in flavour and texture. Once it’s been slow-roasted, it becomes meltingly tender and luscious.


The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.


Here is a tasty recipe featuring diced lamb shoulder:


Lamb shoulder casserole with dumplings recipe


For the casserole

  • 2 tbsp plain flour
  • 600g diced lamb boneless
  • 2-3 tbsp olive oil
  • small knob butter
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 700ml hot lamb or chicken stock
  • 2 medium carrots, diced
  • 1 large potato, diced
  • sprig rosemary
  • sprig thyme
  • handful roughly chopped flat leaf parsley

For the dumplings

  • 100g self-raising flour
  • 50g butter, cut in pieces
  • 1 tsp rosemary leaves, finely chopped
  • 1 tsp thyme leaves, finely chopped
  • 2 tsp flat leaf parsley leaves, finely chopped


  1. Preheat the oven to gas mark 4, 180℃, fan 160℃. Put the flour in a large bowl and season well. Toss the lamb shoulder in the seasoned flour so it’s well coated. Heat 2 tablespoons of the oil with the butter in a large flameproof casserole dish or deep ovenproof sauté pan.
  2. Tip in the lamb shoulder and fry over a high heat for 5 mins, turning over occasionally, until no longer pink and starting to brown. Transfer to a plate with a slotted spoon.
  3. Add the onion to the dish or pan with another tablespoon of oil if needed, and fry over a medium-high heat for 5 mins, or until just starting to brown, stirring occasionally. Stir in the garlic and cook for 1 min, then the tomato purée and keep stirring for about 30 seconds. Pour in a little of the stock and scrape the bottom of the pan to deglaze it. Slowly add the rest of the stock, stirring all the time.
  4. Return the lamb shoulder to the pan along with the carrots, potato, rosemary and thyme. Cover and cook in the oven for 1¾ hours.
  5. Just before the lamb has been cooking for 1¾ hours, make the dumplings. Put the flour in a medium bowl and season with salt and pepper.
  6. Add the butter and rub together with your fingers to make rough crumbs. Stir in the rosemary, thyme and parsley, then pour in 2 tablespoons of cold water and mix using a round bladed knife to a soft dough. Cut the dough into 8 even-sized pieces and shape into balls.
  7. Drop these on the surface of the casserole and cook in the oven, uncovered, for 20 more mins until the dumplings are risen and the lamb is meltingly tender. Serve scattered with parsley.

Product photography is representative only. Weights and portions will be as stated.

The pack is approximately 400g.


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