Lamb Shoulder Joint

Sweet flavour ~ slow cooking ~ easy to carve

Cut on site, from one of our locally reared heritage breed lambs reared on lush Suffolk pasture.

We like to hang our Lamb, Hogget and Mutton for a minimum of 7 days.

We remove the bones from the shoulder, tie and cut into a small joint, just right for small family gathering.

Best cooked gently on a low temperature, the rolled joint should be cooked for roughly an hour and a half to two hours at 150-160 degrees.

Sit on a bed of root veg, some red wine and plenty of sea salt, garlic, rosemary and thyme. Cover with foil for the first hour or so, then remove to crisp up the outside.

All our lamb is pasture-fed and sourced from trusted local Suffolk farms. On occasions during the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Since converting to organic in 1999, Shimpling Park has thrived without artificial chemicals, with meadows full of diverse grasses, flowers, and clovers providing exceptional grazing pastures. This sort of regenerative farming philosophy is a real asset to our countryside and it makes the sort of meat that we love to sell in the shop so we highly recommend giving it a try when it's available by choosing 'Shimpling Park Organic' in the dropdown above.