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Ready to cook Boneless Shoulder of Lamb
Grass Fed Boneless Shoulder of Lamb
Cooked Boneless Shoulder of Lamb

Grass Fed Boneless Shoulder of Lamb

Wonderfully delicious for a hearty Sunday lunch

From £30.35
Pick your size
  • Serves 4-5
    1kg
    £30.35
  • Serves 8-10
    2kg
    £60.70

Why we love this

  • Expertly Butchered
  • British Farms
  • Grass Fed & Finished

Loved this joint, we had it on Easter Sunday,lovely tasty and tender..

Jennifer

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • We like to make your life super simple, there's nothing more simple to roast than our boneless shoulder of grass-fed lamb. With meticulous butchery, this joint is not only wonderfully delicious, it looks fantastic served up for a hearty Sunday roast. With a good balance of melting fat, our boneless shoulder of lamb has a more-ish depth of flavour.

    We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb. 

  • Grass Fed Lamb 

  • Sit the shoulder on a rack in a roasting pan. Place in a pre-heated oven at 180C.

    Check after 60 minutes. The target temperature on the meat thermometer is 70C. The cooking time is likely to be 75 - 90 minutes.

    For a slower cook, the oven can be turned down to 150°c after 30 minutes. The total cooking time is then likely to be about 120 minutes. 

    Because of the nature of the shoulder it is ideal for a long slow cook either in a slow cooker or the bottom oven of an aga. Once cooked, rest for at least 15 minutes.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • The shoulder is fully boned out so it carves cleanly into slices instead of needing to be worked around a bone. Easier to portion and much easier to stuff or roll.

  • Sheep that are older than lamb but younger than mutton, usually between one and two years old. The extra maturity builds richer flavour and firmer, more marbled meat than younger lamb.

  • Lambs kept on pasture develop deeper, more savoury flavour than grain-finished ones, and their fat renders properly rather than sitting greasy on the meat. Shoulder in particular carries a lot of that fat, so it matters more than in leaner cuts.

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