Slightly leaner than the shoulder, the leg is suitable for quick roasting and is easy to carve.

Our grass-fed lamb shoulder makes for a delicious joint perfect for slow roasting. The ample layering of fat delivers a rich, juicy and succulent finish to the meat, keeping it moist and tender. To get the best results from your joint, roast it long and slow to ensure the meat tenderises gradually. Serve with fluffy roast potatoes, a delicious Yorkshire pudding and a generous dollop of mint sauce or spice it up with fragrant spices and rice, for a break from the old routine. All our lamb is from grass-fed lambs, ensuring a healthy, tasty meat, making it a perfect choice for a special Sunday dinner.

Cooking Instructions

Pre heat your oven to 200°C temperature fan assisted or 215°C without a fan. Place in centre of oven with a large heavy based roasting tray. Roast for 20 minutes then reduce the temperature to 190°C, continue roasting covering with tin foil and cooking at 140°C for 5 to 6 hours nice and slow. Once the meat is out of the oven make sure it is rested at least 20 minutes before carving.

Nutritional Information (per 100g)

ENERGY; 976kJ/235kcal

FAT; 18.3g

of which SATURATES; 8.5g


of which SUGARS; 0g

PROTEIN; 17.6g

SALT; 0.2g


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