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Large shoulder of lamb broken down into convenient smaller portions.
Containing a roasting joint, a shoulder shank, scrag end of neck and best end for making stew.
For the joint, this video by Marco Pierre White can illustrate how to cook it very nicely, although we would tend to cook a joint fat side up.
£42.00
Very pleased with the service and the lamb!
We ordered a shoulder of lamb which I boned, seasoned with rosemary, mint and garlic, rolled and roasted. It was a very lovely meal thanks to the high quality meat.
Sarah Finch