New Season Boned & Rolled Lamb Shoulder 1
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New Season Boned & Rolled Lamb Shoulder

£10.00 deposit

Please pre-order by close of business on Tuesday 26 March. You can collect your order after 2pm each day from Thursday 28 March up until 4pm on Saturday 30 March. 

Our Boned & Rolled Lamb Shoulder is the perfect roasting joint: sweet and succulent new-season Welsh lamb, boned and rolled for easy carving. This cut is the favourite of Annie Morgan on our deli counter. She roasts hers studded with garlic and rosemary. “The smell of it cooking brings back memories of helping my nana make fresh mint sauce to accompany it,” she says.
See below for help choosing the right size joint and our roasting tips.

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How much do you need?

Customers often ask us how much meat they need to allow per person, so we’ve compiled this simple guide. Appetites vary of course, so you may need more if you’re feeding hungry teenagers or the local rugby team.

Boneless stewing cuts: 180g (6oz) per person
Boneless joints: 225g (8oz) per person, plus 450g (1lb)
Bone-in joints: 340g (12oz) per person

How to roast your lamb joint

We love Sunday lunches and, as you can imagine, we’ve roasted a good many joints in our time. Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent.

  • Take large joints out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
  • Preheat the oven to 220˚C/fan 200˚C/gas 7.*
  • Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
  • Sit your joint in the liquid then place the pan in the hot oven.
  • Cook for 20 minutes to seal the meat, then lower the temperature (see below) to finish cooking.
  • Transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
  • It also gives you time to turn all those lovely pan juices into rich gravy.

Lamb shoulder
Start cooking at: 220˚C/fan 200˚C/gas 7
Lower the temperature to: 170˚C/fan 150˚C/gas 3

Allow 40 minutes per 500g plus 40 minutes

Lamb leg
Start cooking at: 220˚C/fan 200˚C/gas 7
Lower the temperature to: 180˚C/fan 160˚C/gas 4

Medium: 25 minutes per 500g plus 25 minutes
Well done: 30 minutes per 500g plus 30 minutes

*All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme. Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.

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