A whole shoulder of lamb – a succulent, slow roasting favourite.
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.
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.
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.
Each shoulder is roughly 2 – 2.5kg.
Recipes & Cooking Tips
- 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
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.