Bone-in lamb shoulder
Olive oil
Fresh herbs like rosemary and thyme
Garlic cloves
Salt and pepper
Additional seasonings like mustard, paprika, or cumin, as per taste
Preparation: Preheat your oven to 160°C (320°F). Rub the lamb shoulder with olive oil, salt, and pepper. If you like, insert slivers of garlic and sprigs of rosemary into small incisions in the meat.
Roasting: Place the seasoned lamb shoulder into a roasting tray and cover with aluminium foil. Roast for about 4-5 hours, depending on the size of the cut. The meat should become tender enough to pull apart easily.
Finishing: For a crispy exterior, remove the foil and increase the oven temperature to 220°C (430°F). Roast for an additional 20-30 minutes.
Preparation: Season the lamb shoulder as above and sear all sides in a hot pan to lock in the flavours.
Braising: Transfer the lamb into a casserole and add a braising liquid like red wine, beef stock, or a mixture of both. Throw in some aromatic vegetables like onions, carrots, and celery. Cover and cook at 160°C (320°F) for about 4 hours.
Finishing: Remove the lid and cook for an additional 30 minutes to reduce the liquid and caramelise the meat's exterior.
Preparation: Season and sear the lamb shoulder as per the earlier methods.
Pressure Cooking: Place the lamb shoulder into the pressure cooker along with your choice of liquid and aromatics. Seal the pressure cooker and cook on high pressure for about 1.5 hours.
Finishing: Release the pressure according to the manufacturer's instructions and serve.
Our blade end of a lamb shoulder is a cut that comes from the upper half of the shoulder, as opposed to the shank end, which is situated above the front leg. This section includes part of the shoulder blade, which lends the cut its name.
Rich in connective tissue, fat, and flavour, the blade end is a superb choice for slow-cooked dishes like braises, stews, and slow roasts.
The blade end of a lamb shoulder offers an opportunity to enjoy a traditional, hearty meal that truly celebrates the rich flavours lamb has to offer.
£36.56
Here's a list of some options that complement the rich, earthy flavour of lamb:
Roasted Root Vegetables: Carrots, parsnips, and beetroots bring a natural sweetness that balances the rich meat.
Minted Peas: The freshness of mint cuts through the fatty richness of the lamb.
Grilled Asparagus: Adds a smoky yet fresh element.
Dauphinoise Potatoes: Creamy and indulgent, these potatoes feel right at home next to lamb.
Couscous: Especially good if you've seasoned your lamb with Middle Eastern or North African spices.
Polenta: For a more rustic feel, a creamy polenta can absorb the meat juices wonderfully.
Mint Sauce or Jelly: A British classic that elevates lamb to new heights.
Red Wine Jus: Adds depth and a touch of elegance.
Tzatziki: For a lighter, fresher contrast.
Baklava: If you’re leaning towards a Middle Eastern spiced lamb, continue the theme with a honey and nut baklava.
Eton Mess: A light and fruity dessert can offer a sweet and refreshing contrast to a rich meal.
Here are some stellar accompaniments that will lift your lamb dish:
Rosemary: An iconic pairing, the piney, woody aroma complements the lamb’s flavour beautifully.
Mint: Fresh or in the form of a sauce, mint is a classic British accompaniment to lamb.
Thyme: Its subtle earthiness works well with the natural richness of lamb.
Garlic: A few cloves of garlic, whole, minced, or even as a paste, can add depth and zest.
Cumin: Provides a warm and slightly nutty undertone.
Paprika: For a subtle kick and a beautiful colour.
Apricots: Whether dried or in the form of a glaze, apricots offer a fruity contrast.
Lemon: Lemon zest or a squeeze of fresh lemon juice can cut through the richness of the meat.
Pomegranate: As seeds or molasses, pomegranate can offer a tart, fruity balance.
Onions: Caramelised or roasted, onions add sweetness and complexity.
Fennel: Provides a licorice-like note and crispy texture when roasted.
Tomatoes: Fresh, sun-dried, or as a sauce, tomatoes add acidity and sweetness.
Yoghurt: Useful as a marinade or in sauces like tzatziki.
Feta Cheese: Crumbled over the top or as part of a side dish, the saltiness of feta complements lamb well.
Pine Nuts: Toasted and sprinkled over, they add crunch and nuttiness.
Sesame Seeds: Especially if you’re going for an Asian or Middle Eastern theme.
Olive Oil: Ideal for marinades or drizzling over before roasting.
Balsamic Reduction: A drizzle can add a sweet and tangy element.
Harissa: For those who enjoy a bit of heat.
Carving: Make sure to carve against the grain for the most tender eating experience.
Presentation: Consider garnishing with fresh herbs or lemon wedges for visual appeal and a burst of fresh flavour.
We’re proud to support FareShare Yorkshire.
