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Rated Excellent (8,000+ Reviews)Rated Excellent (8,000+ Reviews)
raw grass fed Lamb Shoulder on a bed of rosemary
raw grass fed lamb shoulder on a bed of rosemary
grass fed lamb shoulder cooking on an open flame barbecue

Grass Fed Lamb Shoulder

A slow cooking classic

From £18.05
Pick your size
  • Serves 3-4
    1kg
    £18.05
  • Serves 8-10
    2.5kg
    £45.20

Why we love this

  • Expertly Butchered
  • British Farms
  • Grass Fed & Finished

I cooked the shoulder as per recipe. Absolutely delicious, never tasted land so good..

Kim

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

  • One of the most delicious cuts for slow cooking, our Grass Fed Shoulder of Lamb on the bone simply requires low slow heat to bring out its rich and rounded depth of flavour.

    We grow our lamb slowly to at least 14 months, this ensures the lamb develops a proper texture and plenty of flavour. With melting fat and rich bone marrow running through this cut, our shoulder of lamb makes a really satisfying feast.

    Our Shoulder of Lamb has been the recipient of some outstanding awards in the past, including the renowned Great Taste 1 Star Award. 

    "A very juicy piece of lamb that is succulent and tender." 

    "Great depth of flavour." 

  • 100% Grass Fed Lamb

    Marinated 1kg: Lamb, Extra Virgin Olive Oil, Garlic Puree (Garlic, Citric Acid), Rosemary

  • Preheat the oven to 200C.While the oven is warming, get a good handful of rosemary, mix with a good slosh of oil, a pinch of sea salt and cracked black pepper. Rub all over the lamb shoulder.In a roasting dish add some halved onions and a pouch of stock. Place a roasting rack on top and place the shoulder onto the rack.Roast for 30 minutes. It should begin to have a lovely brown colour. Reduce the oven temperature to 150C, cover with foil and continue to roast for 3-4 hours. The meat will be completely tender and will fall off the bone.

  • 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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  • Shoulder is best cooked low and slow. Rub it with rosemary, oil, salt and pepper, roast at 200C for 30 minutes to colour, then cover with foil, reduce to 150C and roast for three to four hours until the meat falls off the bone. Cooking it on the bone maximises the flavour.

  • The shoulder is a hardworking part of the animal, so it's full of flavour but takes a while to become tender. That makes it ideal for stewing and slow roasting, with melting fat and rich bone marrow running through the cut for a really satisfying result.

  • Yes. It has received the renowned Great Taste 1-Star Award, with judges describing it as a very juicy, succulent and tender piece of lamb with great depth of flavour. Our lamb is grown slowly to at least 14 months to develop proper texture and flavour.

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