Lamb shoulder, Boned & Rolled (1kg)

£12.99
(£1.30 per 100g)

A gorgeously tender free range joint of lamb which, obviously, makes an cracking roast. Break out the mint sauce and loosen those belts.

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Producer

We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass. If you fancy seeing some well loved lambs and a spectacular stretch of coastline, you should take a visit. His wife runs the farm’s B&B and it’s only four miles from stunning Robin Hood’s Bay. Intake of Breath Farm, then?

Storage & prep

Lamb should be kept at a very cool temperature, wrapped and kept away from other foods. Lamb can be frozen, but should be thoroughly defrosted before cooking.

Lamb shoulder, Boned & Rolled (1kg)

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