Spanish Lamb, Whole Shoulder, 1.3kg

Spanish Lamb Whole Shoulder is a 1.3kg whole bone-in shoulder of Spanish lamb – shank on, from small Spanish farms where the animals graze on aromatic mountain pastures. Spanish lamb has a distinctly clean, sweet flavour that reflects the diet and environment of the animal. As a result, it suits the simplest cooking approach that is the hallmark of great Spanish lamb preparation. Furthermore, the whole shoulder with shank attached is the most generous and visually impressive presentation. In particular, Spanish lamb whole shoulder cooked in the traditional Castilian manner – slow-roasted in water and lard until falling from the bone – is one of the great simple roasts in all of European cooking.

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

Why Choose Spanish Lamb Whole 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 Spanish Lamb Whole Shoulder

To get the very best from Spanish Lamb Whole Shoulder:

• Season with sea salt, garlic and a little lard or olive oil and roast the Spanish way with water in the pan.
• Slow-roast at 160°C covered for 3 to 3.5 hours, then uncover for the final 30 minutes to colour.
• Furthermore, Spanish lamb whole shoulder suits a Moroccan preparation with cumin, preserved lemon and harissa.
• Pull apart at the table with two forks after resting for 20 minutes – the shank makes a spectacular natural handle.

Perfect Pairings

Spanish Lamb Whole Shoulder pairs beautifully with:

• Sea salt, garlic and olive oil – the most authentic Spanish preparation
• Roasted piquillo peppers, patatas a lo pobre or a simple green salad
• A classic Spanish lamb gravy or a simple pan sauce from the roasting juices
• A glass of Rioja Reserva, Ribera del Duero or a Garnacha 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, Spanish Lamb Whole 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.