Lamb Shoulder, Bone In: the slow-roast joint that does the work for you. Our British bone-in lamb shoulder is cut and trimmed by our butchers and left on the bone for a reason: the bone and natural marbling keep the meat moist through long, gentle cooking, giving tender, pull-apart results. A generous joint that feeds a family without fuss. British lamb shoulder with bold, distinctive flavour Bone-in cut made for slow roasting, braising and barbecuing Natural marbling keeps the meat tender and full-flavoured A generous joint for Sunday roasts and family meals What is lamb shoulder? Lamb shoulder is a well-marbled, full-flavoured cut from the front of the animal. Bone-in shoulder is prized for slow roasting: the bone and natural fat keep the meat moist during long, gentle cooking. It's a classic, generous Sunday-roast joint that's more forgiving (and often better value) than leg. How to slow-roast bone-in lamb shoulder. Season well, cover and roast at 160°C (Gas 3) for around 2 to 2.5 hours, until the meat pulls easily away from the bone. Prefer a joint without the bone? See our boneless rolled lamb shoulder, or browse the full British lamb collection.
