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About The Cut
Lamb Shoulder
Lamb shoulder is one of the most flavourful and versatile cuts of lamb, perfect for slow cooking and hearty dishes. Taken from the forequarter, lamb shoulder is a well-exercised muscle with generous marbling, connective tissue, and a rich, slightly gamey flavour that intensifies with long cooking times. We love using lamb shoulder in Mediterranean and Middle Eastern dishes, where herbs, spices, and slow cooking bring out the best in this cut!
Owton’s Top Tips!
Our Shoulder of Lamb on the Bone (2 x 500g) is a classic slow-roasting cut, packed with flavour and perfect for relaxed, comforting meals. Cooking it on the bone helps lock in moisture while the natural marbling keeps the meat beautifully tender as it roasts.
For best results, cook low and slow. Roast at 160°C for 2.5 to 3 hours with garlic, rosemary and a splash of stock or wine. The meat should pull away easily from the bone when it’s ready, full of rich, savoury flavour.
Serve with crispy roast potatoes, seasonal greens and a spoonful of mint sauce for a traditional roast. In warmer months, shred the meat and serve in flatbreads or wraps with yoghurt and salad for something a little lighter.
Keep chilled and use within a few days, or freeze on arrival for later.
Wondering What To Do With Shoulder of Lamb on Bone?
Owton’s Top Tips!
After proper pork sausages with real bite and flavour? Our pack of 8 pork sausages (560g) is made using traditional recipes and quality cuts of British pork. Whether you’re frying, barbecuing or oven-baking, cook low and slow for the best results. We recommend around 20–25 minutes in the oven at 180°C, turning halfway, or gently pan-fry on a medium heat until golden and cooked through.
Perfect for a full English, sausage baps, toad-in-the-hole, or comforting midweek meals. Serve with creamy mash and red onion gravy, or slice into pasta bakes and casseroles for added flavour. Keep refrigerated and use within 2–3 days, or freeze and defrost thoroughly before cooking.
These are the very same sausages chosen by pubs and hotels across the South, tried, tested, and trusted by chefs who care about quality and taste!
