Whole Shoulder of Lamb (Bone-In)

Greendale lamb comes from our own flock of breeding ewes, which are predominantly traditional breeds such as Suffolk's and Blackface. After enjoying spring and summer grazing on the rich pasture at our East Devon farm, our lambs are carefully selected when they reach the correct weight - they travel just eight miles to a local abattoir, the short journey helping to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on-site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

Lamb shoulder lends itself brilliantly to slow cooking – as the meat heats up, the fat it contains gradually melts, imparting delicious flavour and juiciness throughout the joint. This shoulder contains the bone, which will further enhance the flavour and help to distribute heat evenly during cooking.

As a rough guide, to roast a lamb joint allow about 45 minutes’ cooking time per kilo in weight (or about 25 minutes per pound). Place in a preheated oven at a high temperature initially (230°C/gas mark 8), then after about 15 minutes, lower the temperature (to 200°C/gas mark 6) for the remainder of the cooking time.