Price per kg £12.08
A great way to cook a shoulder of lamb is to have it boned and rolled. This ensures that it is really easy to carve and still has plenty of flavour and tenderness. Having more fat than the leg of lamb, this gives it more flavour but also makes it a slightly more economical joint for a Sunday roast.
Our lamb is all free range and additive free, with the ewes coming indoors for about 5 weeks a year to lamb. They are mainly Kent and Suffolk. The rams are Texel cross Dorset Down so the end product is mainly a hardy lamb that takes slightly longer to finish than some of the more modern breeds but are very well suited to the Pevensey marshes and are of better flavour.