Our West Country free-range bone-in whole shoulder of lamb is a traditional favourite, offering unmatched flavour and tenderness. Sourced from lambs raised on the lush pastures of the West Country, this cut reflects the finest quality and sustainable farming practices.

The bone-in shoulder is renowned for its deep, rich flavour, enhanced by the natural juices released during slow cooking. The marbling within the meat ensures a succulent, melt-in-the-mouth texture, making it a perfect choice for long, slow roasts that fill your home with irresistible aromas.

Ideal for family gatherings or celebratory feasts, this joint is best cooked low and slow with aromatic herbs like rosemary and garlic. The result is beautifully tender meat that falls off the bone, perfect for serving alongside classic sides like roasted potatoes, seasonal vegetables, and a thick, flavourful gravy.

For a modern twist, season with Middle Eastern spices and serve with flatbreads, yoghurt, and couscous. Alternatively, shred the lamb to create a rustic dish that’s perfect for sharing.

Whether it’s for a Sunday roast or a festive celebration, our West Country free-range bone-in whole shoulder of lamb promises a memorable meal. Celebrate the robust taste and tender texture of locally sourced, free-range lamb with this classic joint.

Slow-Roasted Whole Shoulder of Lamb Recipe

A whole shoulder of lamb is a flavorful cut that benefits from slow roasting, resulting in tender, juicy meat that falls off the bone. This simple recipe uses garlic, rosemary, and a hint of lemon for a delicious, melt-in-the-mouth dish.

Ingredients

• 1 whole shoulder of lamb (approx. 2–2.5kg)
• 4 garlic cloves, sliced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1 lemon (zest and juice)
• 250ml lamb or chicken stock
• 125ml white wine (optional; replace with more stock if preferred)
• Salt and freshly ground black pepper

Method

1. Prepare the Lamb

1. Preheat your oven to 160°C (140°C fan).
2. Using a sharp knife, make small incisions all over the lamb shoulder.
3. Insert the sliced garlic into the incisions.
4. Rub the lamb with olive oil, then season generously with salt, pepper, rosemary, thyme, and lemon zest.

2. Roast the Lamb

1. Place the lamb in a large roasting tray. Pour the stock and white wine (if using) into the tray.
2. Cover the tray tightly with foil to create a sealed environment, which helps to retain moisture.
3. Roast in the preheated oven for 4–5 hours, basting occasionally with the pan juices.

3. Crisp the Lamb

1. After slow roasting, remove the foil and increase the oven temperature to 220°C (200°C fan).
2. Roast uncovered for an additional 15–20 minutes to crisp up the exterior.

4. Rest and Serve

1. Remove the lamb from the oven and let it rest, covered loosely with foil, for 15–20 minutes.
2. Shred the meat directly from the bone using forks or carve into large chunks.

Serving Suggestions

• Serve the lamb with roasted potatoes, steamed green beans, and a drizzle of the flavorful pan juices.
• Alternatively, pair it with a fresh salad and flatbreads for a Mediterranean-style feast.

Chef’s Tips

• For extra flavor, add chunks of onion, carrot, and celery to the roasting tray. These will enrich the pan juices, which can be used as a gravy.
• Leftover lamb can be shredded and used in wraps, sandwiches, or a shepherd’s pie.

This slow-roasted whole shoulder of lamb is a crowd-pleasing dish that’s perfect for family dinners or special occasions. The tender, juicy meat and rich flavors are sure to impress!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days