Yorkshire Grass Fed Spring Lamb Shoulder Bone In

£13.80
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Yorkshire Grass Fed Spring Lamb Shoulder Bone In

With plenty of sweet, succulent lamb, the Lamb Shoulder is a great alternative to the more popular leg. Left on the bone to give the meat flavour upon cooking, Lamb Shoulder is suited to serving alongside all the trimmings as a Sunday lunch. Exclusively sourced from free-range and heritage breed flocks, this joint showcases exactly why our lamb is so special, with all the qualities you’d expect of wholesome North Yorkshire Lamb.

Chef's Recipe

Pot Roast Shoulder of Lamb

Pot Roast Shoulder of Lamb

Ingredients

  • 1 x 1.8kg lean boned shoulder of lamb
  • 1 teaspoon cardamom pods, crushed and seeds removed
  • 1 teaspoon allspice seeds, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon black peppercorns
  • Salt
  • 150ml red wine
  • 4 tablespoons white wine vinegar
  • 6 pickled walnuts, chopped
  • Knob of butter
  • 1 onion, peeled and finely chopped
  • 50g dried porcini mushrooms, softened in 300ml hot water
  • 2 carrots, peeled and chopped
  • 4 small turnips, peeled and chopped or 1 small pumpkin, seeds removed and roughly chopped
  • 450ml good, hot lamb stock
  • Freshly chopped flat-leaf parsley, to garnish

Method

  1. Lay the joint, skin side down in a large, flat dish. Sprinkle over the spices, seasoning, vinegar and wine. Cover and marinate for at least 6 hours or overnight in the refrigerator.
  2. Place the joint on a chopping board, skin side down. Discard the marinade and sprinkle the walnuts over the joint. Roll up and secure with butcher’s string or elasticated meat bands.
  3. Heat the butter in a large non-stick frying pan. Drain the liquid from the mushrooms and reserve. Cook the onion and mushrooms for 2-3 minutes until soft but not brown and transfer to a large casserole dish. Add the reserved mushroom liquid. Preheat the oven to 170°C, 150°C, Gas Mark 3.
  4. In the same non-stick frying pan brown the joint with the vegetables for 2-3 minutes and transfer to the casserole dish with the stock.
  5. Cover and cook for 2½ hours or until tender.
  6. Garnish with the parsley and serve with crusty bread.

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Tasty meat