Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Probably a little small for a lamb shoulder - will test the 1.4kg joint later this week. Difficult to know how to cook as there are no instructions on the website - would luv a precise method. Normally, I cook lamb shoulder on the bone for 4 hours but I was concerned this would be too much so took the joint out after 2.5hrs. It was tender in places but it really needed a longer slow cook, I would suggest - appreciate your view”
