Organic Shoulder of Lamb (Boneless)

The Organic Butchery's boneless shoulder of lamb comprises the collection of muscles at the top of the animal's foreleg. This makes it a complex, distinctive joint with tremendous depth of flavour. The layers of muscle combine with seams of connective tissue, marbling and a layer of external fat to create a result that simply oozes with juiciness. When slow-cooked, the meat will fall into flakes – perfect for 'pulled' lamb!

At The Organic Butchery we believe slow growth is best, the lambs build heart immune systems and strong skeletons. All of this influences the way their meat tastes and cooks. This means that we don't slaughter our lambs until they're at least eight months old which means your organic lamb will have well-developed muscle with a natural, palatable covering of sweet fat.

If you prefer to cook your meat with the bone in, try our organic shoulder of lamb on the bone. View the perfect recipe here 

Minimum Shelf Life: 6 Days