Lamb Shoulder Bone In 1kg
Packed full of meat and with fat running throughout, the humble shoulder of lamb is an out and out slow cook showstopper. Prepared skilfully by one of our butchers, we trim away excess fat to leave you with the perfect shoulder to roast on Sunday.
A versatile cut, our Lamb shoulder that can take on different styles of cooking with ease and is perfect for Sunday roasts where you can be leave it on a low heat for hours. Alternatively, during the summer they make an incredible centre piece when marinated and slow cooked over a BBQ – simple cooking that is incredibly effective. The bone in the lamb shoulder adds extra depth of flavour to the meat.
Even the best meat still requires expert preparation, so we work with master butchers who ensure that this cut of lamb shoulder is of the highest quality, aligned with the exceptional quality you have come to expect from The Black Farmer.
The Black Farmer have been working with the best local suppliers since our inception. 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.
Product photography is representative only. Weights and portions will be as stated.
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|Indulge in the exceptional taste and tenderness of our Lamb Shoulder Bone In at The Black Farmer. Sourced from ethically raised, pasture-fed lambs, our bone-in lamb shoulder is a true centerpiece for memorable meals. This prime cut boasts a perfect balance of rich marbling and succulent meat, ensuring a melt-in-your-mouth experience with every bite. Whether slow-roasted to perfection, braised for tender goodness, or grilled for a delectable char, our Lamb Shoulder Bone In promises an unrivaled depth of flavor that will delight even the most discerning palates.
|To maintain the optimal quality and freshness of your Lamb Shoulder Bone In, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Keep the lamb shoulder tightly wrapped in its original packaging or place it in an airtight container to prevent any exposure to air or odors. Properly stored, the Lamb Shoulder Bone In can be refrigerated for up to 3-4 days. If you wish to extend its shelf life, you can also freeze the lamb shoulder. Wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe bag or container. Frozen lamb shoulder can maintain its quality for approximately 6-9 months. When ready to use, thaw the lamb shoulder in the refrigerator before cooking for the best results.
|This pack contains 1 piece.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
|COUNTRY OF ORIGIN
Here’s cooking instruction for Lamb Shoulder Bone-In:
1. Preheat your oven to 325°F (163°C).
2. Season the lamb shoulder generously with salt and pepper. You can also add herbs and spices of your choice like rosemary, thyme, garlic powder, or paprika for additional flavor.
3. Heat a large oven-safe skillet or Dutch oven over medium-high heat on the stovetop. Add a tablespoon of cooking oil or butter and allow it to melt.
4. Place the lamb shoulder in the skillet and sear it on all sides until nicely browned. This helps to lock in the juices and adds flavor to the meat.
5. Once the lamb is seared, transfer the skillet or Dutch oven into the preheated oven.
6. Roast the lamb shoulder for about 2 to 2.5 hours, or until it reaches your desired level of doneness. For medium-rare, the internal temperature should be around 145°F (63°C). For medium, aim for 160°F (71°C).
7. It’s a good idea to baste the lamb shoulder with its own juices every 30 minutes or so to keep it moist and flavorful.
8. Once cooked to your liking, remove the lamb shoulder from the oven and tent it loosely with aluminum foil. Let it rest for about 10-15 minutes to allow the juices to redistribute throughout the meat.
9. After resting, slice the lamb shoulder against the grain and serve it with your favorite side dishes or sauces.
Enjoy your delicious lamb shoulder bone-in!
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