Description
Based on Nene Parkās Rural Estate to the west of Peterborough, the Baxter Brothers have worked tirelessly to protect, preserve and improve the land, introducing breeds of livestock native to Great Britain, on pastures that are now rich with wildflowers, insects and wildlife.
The partnership places the utmost importance on the welfare of its Lamb, ensuring they live happy, healthy lives, grazing outside all year round through a farming system that is entirely forage based. This means the livestock enjoy their favourite food of grass, herbs and wildflowers, throughout their lives, minimising environmental impact and maximising benefits to nature.
The result is 100% grass fed Lamb, delicious in flavour and tender, succulent cuts, prepared by our expert butchers.
Slow cooked joints are easy to cook and Lamb shoulder on the bone is a classic slow cook cut. A fattier joint, which adds depth to the flavour as well as moister, whilst the bone also adds to the flavour. Cook low and slow, for this sweet cut to fall off the bone.
How to cook Shoulder of Lamb
Cook from room temperature. Cook in a deep tray, covered in foil, in the centre of the oven. Slow cook 40 minutes per 500g, plus 40 minutes (170Ā°C/Fan: 150Ā°C/Gas Mark 3). 170Ā°C, Fan: 150Ā°C, Gas: Gas Mark gas 3). Remove foil last 35 minutes of cooking. Allow to rest before serving.
Allergens. None.Ā
