Blackface Lamb Shoulder on the Bone

Blackface Lamb Shoulder on the Bone

£39.95

This shoulder of Blackface Lamb is left on the bone to produce a more flavoursome roasting joint.

Approx. 2.5kg

 

Blackface Lamb Shoulder on the Bone

The Blackface Lamb shoulder is best slow roasted and makes a very tasty family Lamb dinner. The Blackface lambs come direct from the heather hills and the meat has an amazing herby flavour.

A lot of people like to cook lamb with strong flavours, such as garlic and rosemary.  We followed a wonderful recipe: ‘Shoulder of Blackface Lamb baked in Hay’ one Sunday. It was a triumph. The recipe is simple to follow and the results amazing.

  • Free range naturally bred
  • High welfare traditional farming
  • Fully traceable, regional and seasonal product
  • Prepared by our team of expert butchers
  • Vacuum packed for freshness

Seasonal and well hung meat with unmatched flavour, sourced from the wilds – delivered to your door.

Shoulder of Blackface Lamb Baked in Hay Ingredients: Hay. 125g soft butter. Several good sprigs of rosemary, marjoram & thyme. 2 garlic cloves crushed. 1 shoulder of lamb or mutton. Salt and pepper. Method: Preheat oven to 220C/gas mark 7 Choose a deep roasting tin, preferably Read More

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