Lamb Shoulder on the Bone Lamb Shoulder on the Bone is one of the most flavoursome and satisfying roasting joints you can buy – a true roast dinner centrepiece. We source only the finest British grass-fed lamb, hoggett, and mutton, raised on traditional pastures and cared for using the very best farming practices. The UK’s rich variety of native sheep breeds means each cut offers its own unique depth of flavour. Sheep thrive on diverse landscapes – from lush lowland meadows to rugged hillsides and coastal pastures – grazing in a way that keeps soil healthy, supports biodiversity, and regenerates the countryside. The shoulder is a hardworking part of the lamb, made up of multiple well-developed muscles interlaced with sweet, rich fat. This marbling melts during slow cooking, resulting in tender, pull-apart meat packed with flavour. How to Cook Lamb Shoulder on the Bone Preheat oven to 220°C (fan 200°C) / Gas Mark 7. Rub generously with sea salt, cracked black pepper, garlic, and rosemary. Roast uncovered for 20 minutes to develop a golden crust. Reduce heat to 160°C (fan 140°C) / Gas Mark 3, add a splash of red wine, lamb stock, or 400ml orange juice to the roasting dish. Cover tightly with foil and slow-roast for 3–4 hours, until the meat is tender and pulls away easily from the bone. For a Middle Eastern twist, rub with a mix of sumac, coriander, cumin, cinnamon, chilli, and pomegranate molasses before roasting, and serve with couscous and flatbreads. For an Indian-inspired feast, marinate overnight in garlic, ginger, Yoghurt, paprika, and lemon juice before cooking. Order your Lamb Shoulder on the Bone today for nationwide delivery, or collect from our Rutland Farm Shop, Borough Market, or local markets. For more roasting inspiration, why not try our Boneless Lamb Shoulder, Lamb Leg or Lamb Shanks.
