Lamb Shoulder Cushion with Spring Herb Butter, High Welfare, Non-Organic, Farmison & Co (1.8kg)

£50.00
(£2.50 per 100g)

Available from 14th April

Feast on this boneless Lamb Shoulder Cushion with Spring Herb Butter. Perfect for slow roasting, and expertly prepared by our Friends at Farmison & Co.

What makes me special?

- Succulent, free-range lamb stuffed with a delicious citrus and herb-infused butter
- The butter gently basting the lamb as it cooks to enhance its natural sweetness and flavour
- Tied with string to help retain all the tenderness and making it easier to carve
- Ready to be slow-roasted and served as the centrepiece of your seasonal feasts
- Farmison & Co lamb comes from free-range flocks reared slowly on lush, open pastures
- From smallholdings that safeguard the natural biodiversity of heritage breeds through high-welfare farming practices
- Delivered sustainably to your door, with zero air miles and zero pointless plastic
- Serves 5-6

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Ingredients & allergens

Lamb shoulder (96%), herb butter (4%): (Butter (Milk), Parsley, Tarragon, Roast Garlic Puree (Garlic Cloves, Rapeseed Oil, Salt, Acidity Regulator: Citric Acid), Salt, Lemon Zest, Ground Coriander, Cayenne).

Made in a factoryu that handles egg, fish, soya, celery, mustard, sesame, sulphites.

* = For allergens, including cereals containing gluten, see ingredients in bold.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information - typical values per 100g/ml
Energy (kJ): 979
Energy (kcal): 235
Fat (g): 14.4
of which saturates (g): 7
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g): 0
Protein (g): 26.2
Salt (g): 0.3

Storage & prep

Store between 0°c & 4°c. Suitable for home freezing. Freeze on day of delivery. Fully defrost in a refrigerated environment over 24 hours. Once fully defrosted, use within 24 hours. Do not re-freeze.

Method:

Remove your joint from the packaging and bring to room temperature. Preheat your oven to 210°C for fan-assisted or 230°C for ovens without a fan (gas 8).

Choose a large, flame proof casserole with deep sides and tight fitting lid. Season the meat with good quality sea salt just prior to cooking. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns then place the joint fat side up onto the trivet, which should line the base of the dish, place in the centre of the oven and roast for 20 minutes until nicely browned.

Next add 200ml white wine, chicken stock or water to the dish and cover with a tight fitting lid and cook for 4 to 5 hours on 140°C for fan-assisted or 160°C for ovens without a fan (gas 3), the meat is ready when it is tender, it should pull away easily when pierced with a skewer.

Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil whilst finishing the gravy. Pass the roasting juices through a fine strainer into a clean saucepan and bring to a simmer, skim away any fat that rises to the surface and thicken with a little corn flour mixed with cold water. Pour the finished gravy over the joint and serve.

Serving suggestions:

Serve with creamy mashed potato and tender stem broccoli. Serve with a glass of earthy Pinot Noir or a refreshing Sauvignon Blanc to complement the dish's herbaceous notes.

Packaging

Food contact material: Plastic - Other (Not Currently Recyclable)
Lid/Cap: Paper/Card (Recyclable - Widely recyclable)
Sleeves/wraps/seals: Other - Mixed Material (0)
Contains BPA: No

Lamb Shoulder Cushion with Spring Herb Butter, High Welfare, Non-Organic, Farmison & Co (1.8kg)

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