Eversfield Organic Lamb Lamb Shoulder (Bone in)

Eversfield Organic

Lamb Shoulder (Bone in)

£17.99
£1.80 /100g
Pack Weight:1kg
Quantity:

Royalty of the roasting tin, our organic lamb shoulder is best after a long, slow roast for a mouth-wateringly sweet and tender result. Feeling more adventurous? Why not butterfly the shoulder yourself, rub with aromatic spices, and slow-grill over coals?

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 Lamb shoulder bone in 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.

Supplier Information 

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 they 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: 

Sear the Lamb (Optional):

  • If you want an extra-crispy exterior, you can sear the lamb before roasting. Heat a large skillet or roasting pan over medium-high heat, add a little oil, and brown the lamb on all sides for, per side.

Set Up for Slow Roasting:

  • Place the lamb in a roasting pan or Dutch oven, fat side up. If desired, add some vegetables (such as carrots, onions, and celery) to the bottom of the pan for extra flavour and to serve as a base for a gravy later.
  • Pour the stock and wine (if using) around the lamb. This will create steam during cooking and help keep the meat moist.

Roast the Lamb:

  • Cover the lamb loosely with foil and roast it in the oven for 3.5 to 4 hours. The long, slow cooking allows the connective tissue to break down, resulting in tender, juicy meat.
  • Baste the lamb every hour or so with the juices from the pan to keep it moist.
  • After about 3 hours, remove the foil to allow the lamb to brown for the final hour of roasting.
  • The lamb is done when it’s fork-tender and easily pulls apart. You can check the internal temperature with a meat thermometer; it should be at least 90°C (195°F) for a fall-apart texture, but it can go higher for even more tenderness.
  • If the lamb isn’t browning enough, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the outside.