Lamb Shoulder, Various Preperations

Slow Roast Lamb Shoulder is a lamb shoulder prepared to your specification – available bone-in or boned and rolled, from small British farms where natural grazing produces the deep flavour that shoulder requires. Slow roast lamb shoulder is arguably the finest of all lamb roasts. As a result, the combination of fat, connective tissue and exercised muscle produces a result that leg cannot match. Furthermore, low and slow cooking over four to five hours reduces the shoulder to a falling, pull-apart richness of exceptional flavour. In particular, small farm lamb shoulder has the marbling and depth that makes the long cook worthwhile.

About Slow Roast Lamb Shoulder

We source our lamb and goat from small farms where slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour that intensively reared alternatives cannot match. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every joint we sell. That is why Slow Roast Lamb Shoulder from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Slow Roast Lamb Shoulder From Us

Roasting lamb and goat from small farms rewards patience above all else. In contrast to supermarket joints, these cuts have more flavour, better marbling and a more complex character. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting a roasting joint after cooking is as important as the cooking itself. However, the approach differs significantly between cuts. In particular, shoulder and shank suit long, slow cooking at a low temperature until falling from the bone. Moreover, leg and saddle respond better to a hotter oven and a shorter time, served pink at the centre. Additionally, bringing any joint to room temperature before cooking produces a more even result throughout. That patience before and after cooking is what separates a good roast from an outstanding one.

How to Cook Slow Roast Lamb Shoulder

To get the very best from Slow Roast Lamb Shoulder:

• Score the fat cap deeply and rub with garlic, rosemary, olive oil and sea salt the night before roasting.
• Roast covered at 160°C for 4 to 5 hours, then uncover for the final 30 minutes to caramelise the top.
• Furthermore, slow roast lamb shoulder suits a Moroccan preparation with cumin, coriander, cinnamon and preserved lemon.
• Rest for 20 to 30 minutes before pulling apart with two forks or carving into generous slices.

Perfect Pairings

Slow Roast Lamb Shoulder pairs beautifully with:

• Roasted garlic, rosemary and anchovy as the most classic shoulder combination
• Dauphinoise potatoes, roasted root vegetables or a simple green salad alongside
• A classic lamb jus or a simple pan sauce deglazed with red wine
• A glass of Rioja Reserva, Cotes du Rhone or a Languedoc red alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for at least 30 minutes before roasting. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Slow Roast Lamb Shoulder brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.