Yorkshire Lamb Whole Shoulder – 3.5-4kg

Description

Whole Yorkshire Lamb Shoulder

A traditional cut, full of character, perfect for slow roasting.

Our whole lamb shoulder comes from native breed sheep, reared on small farms across North Yorkshire. These animals are raised naturally on rich pastures, giving the meat a depth of character that reflects the landscape they come from. We work closely with farmers who put animal welfare first, which shines through in the eating quality.

The shoulder is one of the most traditional lamb cuts, prized for its generous marbling and juicy texture. It has a little more fat than the leg, which means it stays moist and bastes itself during cooking – ideal for a long, slow roast. The result is beautifully tender meat that pulls away easily and is packed with savoury, satisfying richness.

Why choose a whole shoulder?

• Perfect for feeding a family or gathering – typically serves 4–6 generously.

• Ideal for slow roasting, braising, or barbecuing.

• A more affordable roasting joint compared to the leg, but with arguably more character.

• Leftovers make wonderful sandwiches, salads, or shepherd’s pie.

Cooking tips:

A whole shoulder really shines when cooked low and slow. Rub with sea salt, rosemary, garlic and a little oil, then roast in a moderate oven (around 150°C) for 3–4 hours, covered at first to keep it moist. For a crisp, golden skin, uncover for the last 30–45 minutes. The meat should be so tender you can shred it with a fork.

For something different, try marinating overnight in yoghurt, lemon and spices for a Middle Eastern-inspired dish, then slow roast or cook on a covered barbecue for a smoky finish.

Nutritional notes:

Lamb is a good source of protein, iron, zinc and B vitamins, making it a hearty and nourishing choice. While shoulder contains more fat than lean cuts like loin, much of it renders out during cooking, leaving you with succulent, flavour-packed meat.

Fits with…

• Traditional Sunday roasts

• Mediterranean or Middle Eastern recipes

• High-protein and iron-rich diets