Shoulder of lamb on the bone

Whole or half shoulder of Saddlescombe Farm lamb on the bone.

This is the classic slow-roast cut of lamb. Easy to prepare and cook and with a flavour nothing can compete with. 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.

Choose from either a half shoulder (1.2kg min. serves 2-3) or a whole shoulder (2.4kg min. serves 4-6).



To read more about our lamb producers, Camilla and Roly Puzey, and their stunning 800yr old farm at Devil's Dyke in the South Downs National Park visit our 'meet the producer' page


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