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.
Shoulder of lamb boneless is suitable for home freezing. Make sure that you defrost the meat well before cooking. The easiest way is simply to leave in the fridge overnight.
The shelf life of this product is 12 days from date of delivery.