Boneless Shoulder of Lamb

Boneless shoulder of lamb is a flavourful joint particularly well suited to slow roasting until tender. Available from The Butcher’s Blade in Sandbach, Cheshire, it makes a generous centrepiece for Sunday lunch, family gatherings or a relaxed weekend meal.

How to cook: Season with garlic, rosemary and your favourite herbs, then roast gently according to the joint’s weight and the product’s instructions. Slow cooking helps the shoulder become tender; rest before carving or pulling apart if cooked until very soft.

Serving ideas: Pair with roast potatoes, seasonal greens, flatbreads or a fresh salad. Leftovers work well in wraps, sandwiches and hearty rice bowls.

Choose boneless shoulder of lamb from your local Sandbach butcher when you want rich flavour and a joint suited to relaxed, slow cooking.