Lamb
Shoulder of Lamb
Bone-in shoulder, the hardest-working joint on a lamb and the most forgiving to cook. Fattier and more strongly flavoured than leg, it rewards four or five hours at a low temperature until the meat pulls away from the bone. Slow-roast it with garlic and rosemary, or braise it for a shoulder that shreds. Ask and we will bone and roll it instead if you would rather carve.
- Delivered across Essex from our Braintree base. Free delivery on orders over £40 within 20 miles — check your area.
- Cut to order and packed fresh on the morning of your delivery — never pre-packed to sit on a shelf.
- Prepared in our EC-approved premises. See allergen information.
More from Lamb
Whole Leg
A whole bone-in leg of around 3kg — the Easter and Sunday centrepiece, and the joint most people picture when they think of roast lamb. Leaner than shoulder, so it is happiest pink in the middle rather than cooked to collapse. Stud it with garlic and rosemary through slits in the fat, and carve in long slices parallel to the bone.
Roughly 3kg per joint · £14.80/kg
Leg of Lamb, Boned & Rolled
The same leg with the bone taken out and the meat rolled and tied — around 2kg of solid meat with no carving around a bone at the table. The hollow left by the bone is an invitation: garlic, anchovy, lemon zest and herbs all go in before it is tied. Cooks a little faster than bone-in, and gives you neat round slices every time.
Roughly 2kg per joint · £15.30/kg
Lamb Chumps
Thick oval chops from the top of the leg, where the loin ends — meatier and more generous than a loin chop, with a good cap of fat. One is a proper portion. They suit a hot pan finished in the oven, or a barbecue: render the fat edge first, then colour both sides and let them rest so the centre stays rosy.
Loin Chop
Small bone-in chops cut across the loin, each with a tail of belly wrapped round it and a T-shaped bone through the middle. Tender, quick and neat enough to eat two or three at a sitting. Grill or griddle them hard and fast — four or five minutes in total is usually right, and the fat should be crisp before they come off the heat.