Lamb Shoulder Boneless Rolled


We love shoulder of lamb as it stands up to strong flavours and long cooking, so it’s great to work with. Experiment with dry rubs and marinades to echo all sorts of international flavours. After slow cooking, try finishing this shoulder of lamb on the barbecue. It adds a lovely charcoal flavour to the richly textured meat.

Shoulder of lamb comes from the front of the animal, which is relatively lightly worked. This means it has a higher fat content than leg, which comes from the back of the lamb. The fat content means that shoulder of lamb is high in flavour and becomes meltingly soft when cooked slowly. 


Our expert butchers have solved this by presenting it here boneless and rolled, taking away any issues with portioning neatly. This means you can simply slice it after cooking and make sure everyone is equally well looked after.


When choosing any cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. Our expert butchers make sure every cut is of the highest standard prepare meat in the traditional way.


The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which we feed on grass and allow 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.

SKU: 8431 Categories: ,
Experience the rich and succulent flavors of our Boneless Shoulder of Lamb at The Black Farmer. Sourced from ethically raised lambs, this prime cut embodies the epitome of tenderness and taste. Hand-selected by our skilled artisans, each boneless shoulder is expertly trimmed to perfection, offering convenience without compromising on quality. With its generous marbling and melt-in-your-mouth texture, our Shoulder of Lamb delivers an unforgettable dining experience. Whether slow-roasted, braised, or grilled to perfection, this versatile cut promises to elevate your culinary creations to new heights. Embrace the premium quality and exceptional taste of our Boneless Shoulder of Lamb while supporting sustainable farming practices.
To maintain the freshness and quality of your Boneless Shoulder of Lamb, 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 in its original packaging or place it in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Properly stored, the Boneless Shoulder of Lamb can be refrigerated for up to 3-4 days. If you plan to store it for a longer period, you can also freeze the lamb shoulder. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Boneless Shoulder of Lamb can retain its quality for approximately 6-9 months. Remember to thaw frozen 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.


Here’s cooking instruction for Shoulder of Lamb Boneless:

1. Preheat your oven to 325°F (160°C).
2. Season the boneless shoulder of lamb with salt and pepper, or your preferred seasoning blend.
3. Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a bit of oil and sear the lamb on all sides until nicely browned. This step helps to lock in the flavors.
4. Once the lamb is seared, transfer it to the preheated oven.
5. Roast the lamb for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C). For medium, go for 160°F (71°C). Remember that the temperature will rise a bit during resting.
6. To ensure even cooking, you can baste the lamb with its own juices every 20-30 minutes.
7. Remove the lamb from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a tender and juicy roast.
8. Slice the lamb against the grain and serve it with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Note: Cooking times may vary depending on the size and thickness of the lamb shoulder. It’s always recommended to use a meat thermometer to ensure the lamb reaches the desired level of doneness.



Nutiritional information typical values per 100g,

as sold
Energy 282 kCal
Fat 19.2 g
of which saturates 9.4 g
Carbohydrate 3.2 g
of which sugars 0 g
Fibre 0 g
Protein 24 g
Salt 0.2 g

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