Lamb shoulder has more natural fat and connective tissue than leg, which is exactly why it becomes so succulent when given time. Here’s how to cook it, rest it and make the most of it.
Mutton Leg: How to Slow-Roast It for Deep Autumn Flavour
Mutton leg has a deeper, more developed flavour than lamb and rewards a slower approach. Here’s how to cook it well, rest it properly and make the most of a traditional autumn roasting joint.
Yorkshire Lamb Saddle: How to Roast, Rest and Carve It Well
Lamb saddle is one of the neatest roasting joints in the butchery: tender loin and fillet meat, boned and rolled into an even joint that is straightforward to cook, rest and carve. Here is what the cut actually is and how to get the best from it.
Yorkshire Mutton Shoulder: One of the Best Slow-Cooking Joints You Can Buy
If you enjoy meat with real depth of flavour, mutton shoulder deserves far more attention than it usually gets. It has everything a proper slow-cooking joint should have: character, enough fat to keep the meat succulent, and the kind of full savoury flavour that rewards time and patience.
