Lamb Shoulder

Free Range
Free Range
Colne Valley
Colne Valley
Shelf life: 7 days

A whole shoulder of lamb – a succulent, slow roasting favourite.

 

£35.50

✔ Naturally raised to high welfare standards

✔ Slow reared for an exceptional taste

✔ Absolutely no added water

✔  Succulent & full of flavour

✔ Sourced to high end & fine dining restaurants

✔ Home delivery*

Shoulder of lamb is succulent, tender and perfect for Sunday roast.  It is equally good for oven roasting and pot-roasting slowly with vegetables, stock and fresh herbs.

Sizes

Approx  2kg – 2.5kg

Source

Colne Valley
Bred and reared by local farmers on neighbouring farms, these lambs are mainly Texel’s crossed with Blue Leicester mules. This cross gives the animals good broad loins and meaty legs.

Salt Marsh
Seasonal. Salt Marsh is available from June until around the end of March. The sweetness and succulence of this lamb comes as a result of them grazing and roaming freely on the marshes during the summer months.

Recipes & Cooking Tips

 Serves 8 people

Ingredients

  • Lamb shoulder bone in 2kg
  • 4 garlic cloves (chopped)
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1 tbsp oregano
  • 1 lemon quartered – no pips
  • 2 red onions – wedges
  • 1 litre pomegranate juice
  • 2 tbsp honey
  • 250g plain yogurt
  • 100g pomegrante seeds
  • handful of mint leaves – chopped

Method

o make the marinade blitz the cinnamon, cumin, garlic, oregano and lemon with 1 tsp salt and 2 tsp black pepper, blend until smooth.

Put the lamb shoulder in the roasting tin and pour the marinade over the top.  Leave for 24 hours.

Heat oven to 140oc fan – scatter the onions around lamb, tucking some under the lamb.  Pour over the pomegranate juice then cover the lamb with foil and cook for 4 hours.

Remove the foil and carefully pour the juices from the tin in to a large saucepan and add honey.  Bring to the boil and reduce down until the liquid is thick (around 30 minutes)

Increase oven to 200oc fan, recover the lamb with foil and cook for a further 30 minuets.

Pour the sticky pomegranate glaze over the lamb & onions and return to the oven for another 30 minuets uncovered until the glaze is bubbling.

Mix the yoghurt, pomegranate seeds and chopped mint in a bowl.

Shred the lamb at the table, serve with sticky onions & the mint pomegranate yoghurt.

Enjoy!

Where do you deliver?

We deliver everywhere in the UK.

Is there a delivery fee?

Yes, to find out your delivery charge please enter your postcode in the shipping area on the  checkout page.

Is there a minimum order for delivery?

Yes, there is a minimum order of £45 for all orders.

Do you deliver to mainland Europe?

Unfortunately, we do not. We cover the UK only.

Do I have to be at home to receive my goods?

We highly recommend for you to be at home to receive your order. If you’re unable to be at home on your chosen delivery date, please email us at orders@blackwellsfarmproduce.co.uk instructing us where you’d like this to be left, whether that be a secure place or with a neighbour.

Please note, we do not take responsibility for orders left in a safe place.

Who will be delivering my order?

We have our own team of reliable, friendly drivers, who will carefully deliver your goods. Depending on your area, we may use DPD, one of the UK’s largest courier services.

I have placed an order for collection, when can I come?

You can collect your order anytime on your chosen collection date.

The Farm Shop is open:
Monday – Friday: 8am – 5.30pm
Saturday: 8am – 4pm
Sunday: 10am – 3pm

What should I bring when collecting my order?

When collecting your order please remember to bring your order confirmation with you, as well as a proof of ID – this can be a bank card, driving licence, or passport.