Eversfield Organic Lamb Butterfly Shoulder of Lamb

Eversfield Organic

Butterfly Shoulder of Lamb

£24.99
£2.50 /100g
Pack Weight:1kg
Quantity:

Cook up a stupendously good piece of lamb with half the hassle.

Deboned and trimmed by our clever bunch of butchers, our organic butterfly lamb shoulder is a fantastic slow-cook choice for tender, melt-in-the-mouth meat. Also great for marinating and grilling on the barbecue. 

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritionals typical values per 100g | Energy 862kj/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g

Storage & Shelf Life 

Our butterfly shoulder of lamb is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.

Our Farms & Suppliers

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.


How To Cook 

We Recommend: 

Roasting:

  • Place the lamb on a roasting rack in a roasting pan. This allows the heat to circulate around the meat and helps it cook evenly.
  • Roast in the oven for about 20-25 minutes per 500g (1 lb), depending on your preferred level of doneness. Use these internal temperature guidelines:
    • Medium-rare: 60°C (140°F)
    • Medium: 65°C (150°F)
    • Well-done: 70°C (160°F)
  • After roasting, let the lamb rest for 10-15 minutes before slicing. This helps the juices redistribute throughout the meat.

Slice the lamb into portions and serve with your favourite sides. It pairs well with roasted or grilled vegetables, fresh salads, or a creamy yogurt sauce.