Our lamb shoulder is meltingly tender, and boned, rolled and hand-tied by our head butcher for ease of carving. Cut from the shoulder of our finest free-range grass-fed lamb, it is laced with delicate layers of fat that melts in the meat when slow cooked, resulting in that much-loved tender, succulent and rich meat. We recommend pot- roasting this joint with fresh herbs, lemons, white wine and seasonal green veg to make an aromatic and delicious meal. We source our free-range lamb from a selection of Somerset farms, depending on availability and quality. Tom Eames is out main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, free-range and reared in high-welfare conditions.
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02037358005
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hello@fieldandflower.co.uk
