Lamb whole shoulder Reared by Cathy and Gordon Case at Bigbury-on-Sea, Devon

£38.95 / 2kg

About

Fresh organic whole shoulder of lamb from the Riverford butchery. A great value, full-flavoured joint. Give it slow, gentle cooking and you’ll be rewarded with rich, melt-in-the-mouth meat that’s so succulent it pulls apart. Serves 4-6.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Country of origin

Produced in

The UK

Mint sauce, caper sauce, harissa and salsa verde also go well with the luxuriance of lamb

- Riverford cooks

How to prepare

Rub the shoulder with oil and season it well with salt and pepper. Preheat your oven to a high heat, 220˚C/Gas 8. Roast the lamb for 20 mins, until golden brown all over. Reduce the heat to 150˚C/Gas 2 and add some liquid to the tray; stock and wine preferably. Cover with foil and cook gently for 4 hours, until tender. Leave to rest for 20 mins before carving.

Lamb loves strong flavours, such as rosemary or anchovies, and bold spices (North African in particular). For a good gravy, roast the shoulder on a trivet of onions, carrot, celery and stock. After resting the meat, strain the liquid and skim away the worst of the fat. It can be enlivened with a dash of Worcestershire sauce and red wine vinegar.

Storage

Keep refrigerated below 5°C. Once opened, use immediately for best quality. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.

Reared by Cathy and Gordon Case, Bigbury-on-Sea, Devon

Cathy and her husband Gordon are members of our local co-operative, the South Devon Organic Producers. Their mild coastal farm, Lower Willings Farm, is settled over the peaks above the village of Bigbury-on-Sea. Cathy and Gordon grow kohlrabi, cabbages, purple sprouting broccoli and more for our veg boxes – but most of all, we rely on their firm, nutty cauliflowers.