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Grid Iron Meat

Slow-Cooked Yorkshire Lamb Half Shoulder with Beans & Spinach

This is quiet, confident cooking: a half shoulder of Yorkshire lamb cooked slowly until yielding, then served with soft white beans and wilted spinach that soak up the juices. The lamb’s natural fat does the work, enriching the broth and making the whole dish feel deeply satisfying without needing richness piled on top. It’s winter food that restores rather than overwhelms.

INGREDIENTS

Lamb

  • 1 Yorkshire lamb half shoulder (bone-in)
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper
  • 2 garlic cloves, crushed
  • 1 sprig rosemary
  • 1 bay leaf

Beans & Spinach

  • 2 × 400g tins cannellini or butter beans, drained and rinsed
  • 2 garlic cloves, finely sliced
  • 200g spinach (or chard), washed
  • 150ml lamb or chicken stock
  • Splash of lemon juice or cider vinegar
METHOD

Lamb

  1. Remove the lamb from the fridge 45–60 minutes before cooking.
  2. Heat the oven to 150°C fan (170°C conventional).
  3. Season the lamb generously with salt and pepper.
  4. Heat the olive oil in a large, heavy casserole and brown the lamb on all sides.
  5. Add the crushed garlic, rosemary and bay to the pot.
  6. Cover with a lid and transfer to the oven.
  7. Cook for 3½–4 hours, turning once halfway, until the lamb is tender and pulling away from the bone.
  8. Remove from the oven and rest, covered, for 20 minutes.

Beans & Spinach

  1. Place the casserole over a medium heat and remove the lamb to a warm plate.
  2. Add the sliced garlic to the cooking juices and cook gently for 30 seconds.
  3. Stir in the beans and stock, scraping up any settled juices.
  4. Simmer for 10 minutes until the beans are soft and glossy.
  5. Fold in the spinach and cook until just wilted.
  6. Finish with a squeeze of lemon or vinegar and adjust seasoning.

To Serve

  1. Pull the lamb into large pieces and return to the beans, or serve on top with the beans spooned around.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Brown the lamb using Sauté → Medium.
  2. Add garlic, rosemary and bay.
  3. Pressure cook on High for 60 minutes.
  4. Allow 20 minutes natural release.
  5. Remove lamb, then add beans and stock to the pot and simmer on Sauté.
  6. Stir in spinach at the end and serve with pulled lamb.

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Yorkshire Lamb Shoulder – Knuckle End

The knuckle end of a lamb shoulder, also known as the shank end, is the portion closer to the front leg. This cut is rich in both flavour and collagen, which means it becomes incredibly tender when cooked low and slow.

The structure of the knuckle end includes a section of the humerus bone and the beginning of the front leg bone, which makes it a visually appealing cut for serving at special occasions. Additionally, the bone adds flavour and helps to cook the meat evenly.

£31.99

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Yorkshire Lamb Shoulder – Blade End

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

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Sides

  • Baked sweet potatoes – split and spoon the lamb and beans over.
  • Buttered Savoy cabbage – simple and very traditional.
  • Roasted squash or pumpkin – gentle sweetness alongside lamb.
  • Crusty wholegrain bread – optional, but good for mopping up juices.
  • Simple barley pilaf – if you want to stretch the meal further.

Matches

  • Rosemary, bay, garlic
  • White beans, lentils
  • Spinach, chard, kale
  • Lemon, cider vinegar
  • Lamb fat, stock

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Preparation Time: 15 minutes
Cooking Time: 3½–4 hours (60 minutes under pressure)

Hot Tips

  • Lamb shoulder improves with time — this is even better reheated the next day.
  • Don’t shred the lamb too finely; large pieces keep it feeling generous.
  • Skim excess fat if you want it lighter, but leave enough for depth.
  • This makes an excellent base for leftovers: flatbreads, bowls or soups.

Pairings

Red Wine

  • Côtes du Rhône – herbal and warming.
  • Rioja Crianza – savoury and balanced.
  • Gamay – lighter but still works beautifully.

White Wine

  • Chenin Blanc – body with freshness.
  • White Rhône blend – herbal notes echo the lamb.
  • Soave Classico – clean and surprisingly good here.

Beer & Cider

  • Amber ale – malty and comforting.
  • Brown ale – soft and warming.
  • Dry cider – excellent with lamb and beans.

Non-Alcoholic

  • Hot lemon water
  • Alcohol-free stout or ale
  • Herbal teas (rosemary, bay, nettle)

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