Shoulder of Lamb is taken from the blade end of the shoulder.
A flavourful cut that is perfect for slow roasting.
The blade end contains less bone than the knuckle end, making it an easier cut to create a roast. It has more portions than an equivalent knuckle-end half-shoulder.
Our Lamb is fully traceable. It is born and reared on Lymefield farm and the surrounding hillsides using traditional stockmanship methods.