Shoulder of Lamb in Smaller Primal Cuts

Large shoulder of lamb broken down into convenient smaller portions.

Containing a roasting joint, a shoulder shank, scrag end of neck and best end for making stew.

For the joint, this video by Marco Pierre White can illustrate how to cook it very nicely, although we would tend to cook a joint fat side up.

£42.00

Watch Video

Comments from our customers

Best lamb I've had in Wales.

You have to try it! 100% recommended. Thank you!
Daisy Martin