Rolled Shoulder of Lamb

Delicious, tender and sweet- this boneless joint is perfect for slow cooking. Try with Fresh Mint Jelly.




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Based on Nene Park’s 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.

No fuss with bones here. The marbling of fat makes this joint great for slow cooking- and who doesn’t love slow cooked meat? The fat melts into the meat making a delicious, moist and sweet joint which will be a hit for any dinner table.

How to cook Rolled Shoulder of Lamb

Cook from room temperature. Roast the Joint in a deep tray and cover with foil, basting the joint first. Cook in centre of oven at 160°C, Gas Mark 3 for 40 minutes per 500g. Take foil off for last 20 minutes to allow the skin to crisp. Allow to rest before serving.

Allergens. None. 

Additional information


1KG, 2KG

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