Milk Fed Lamb Epaule Shoulder 1.2kg

Milk Fed Lamb Shoulder is a 1.2kg milk-fed lamb shoulder – epaule in French – the slow-roasting cut from the same exceptional milk-fed animals that produce such delicate cutlets and legs. Milk-fed lamb shoulder has a delicacy of flavour that larger, older animals cannot provide. As a result, even the slow-cook shoulder cut from a milk-fed animal cooks faster and more gently than standard lamb shoulder. Furthermore, at 1.2kg this is a perfectly sized joint for two to three people as a special occasion roast. In particular, milk fed lamb shoulder rewards a slower, more careful approach than standard shoulder.

About Milk Fed 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 Milk Fed Lamb Shoulder from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Milk Fed 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 Milk Fed Lamb Shoulder

To get the very best from Milk Fed Lamb Shoulder:

• Season with sea salt, olive oil and a little fresh thyme – keep the seasoning simple for milk-fed lamb.
• Roast covered at 160°C for 2 to 2.5 hours, then uncover for the final 20 minutes to colour the skin.
• Furthermore, milk fed lamb shoulder suits a simple pan sauce from the roasting juices with a splash of white wine.
• Rest for 15 minutes before pulling gently apart or carving into generous slices to serve.

Perfect Pairings

Milk Fed Lamb Shoulder pairs beautifully with:

• Good olive oil, sea salt and fresh thyme for the simplest approach
• White wine, garlic and rosemary for a gentle braise in the oven
• Spring vegetables, roasted piquillo peppers or fine green beans alongside
• A chilled white Rioja, Albarino or a light Pinot Noir 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, Milk Fed 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.