£16.90 – £33.75
Shoulder of lamb needs to be cooked slowly, at a low temperature; the meat will fall off the bone. The same rules apply for a boned and rolled shoulder; the meat will be tender and juicy.
We only use locally sourced, free range lamb, which John personally selects direct from local farms or from Asford fat-stock market. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.
Roast in Oven
Gas 4-5, 180°C, 350°F
Medium
25mins per 450g/½kg(lb) + 25 mins
Well done
30 mins per 450g/½kg(lb) + 30 mins
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In Stock
Select options This product has multiple variants. The options may be chosen on the product page
In Stock
Select options This product has multiple variants. The options may be chosen on the product page
In Stock
Select options This product has multiple variants. The options may be chosen on the product page
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