Half shoulder of pasture-fed Romney lamb on the bone. Organically-farmed on the wetlands of the Pevensey Levels.

This is the classic slow-roast cut of lamb. Easy to prepare and cook and with a rich, deep flavour. Simple covered slow-roasting with vegetables and  a wine stock is best for this cut. If you can leave on a low heat for 4, 5 or even 6 hours the bones will just lift out and the meat can be pulled or carved to serve with the caramelised veg and some potatoes or creamy mash. Thicken the rich cooking juices into a gravy and you’ve got the perfect comforting roast dinner.

Half shoulder (1.2kg min. serves 2-3).

This product is supplied ‘fresh-frozen’. After allowing our lamb to dry-age for 7-10 days we butcher, pack and freeze it in small batches to ensure it arrives in perfect condition. After unpacking it can be returned straight to the freezer, or placed in the fridge and allowed to defrost thoroughly before cooking. Once defrosted it should be treated as fresh and cooked within 5 days. Any meal made with our frozen lamb is perfectly safe to freeze.

£17.80/kg