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Shoulder of Lamb has a good level of marbling for flavour.

Shoulder of Lamb is best roasted or braised in the oven, place in a casserole dish and cook at 140°C or Gas Mark 4 for 2 1/2 Hours or follow your favourite recipe guidelines.

Marinade suggestion:

Freshly ground garlic, freshly chopped rosemary, tea spoon of honey along with olive oil, touch of salt and freshly ground pepper. Leave the shoulder to sit in this marinade for a couple of hours or even over night to complement the flavour.

Nutrition

Nutritional Facts

Amount per 100g

Calories (kcal)

260 Fat (g)

21 Saturates (g)

10 Salt (g)

<1

Protein (g)

17 Allergens

100% Lamb

Storage Instructions

Your meat will arrive frozen, see pack for shelf life, each cut of meat is labelled with a use by date.

When your meat arrives simply pop it into your freezer.

When you have selected what meat you would like to eat for the day, thaw items by leaving them on the bottom shelf in your fridge on a plate covered overnight before cooking. Once thawed leave to stand for 20 minutes at room temperature before cooking.

Remember once thawed use within 2 days.

For more information on how to store our meats, click here.