Halal Whole Lamb Shoulder

A whole bone-in shoulder of lamb, approximately 2-3kg, prepared to order at our City Road shop. Shoulder is the forgiving joint, more fat and more connective tissue than leg, which is exactly why it goes so tender when you give it time. Cover it, cook it low for four hours, and it pulls apart with a fork.

Sold as one whole shoulder. If you want it boned and rolled or cut down before packing, say so in the order notes or ring the shop, no extra charge.

At a glance

Shoulder or leg?

Leg is leaner and carves into neat slices, the smarter-looking roast. Shoulder has more fat running through it, so it is harder to dry out and better for pulling. If you are cooking for a crowd and want it to look after itself, take the shoulder. Whole legs are here.

Whole or curry cut?

This listing is the shoulder left whole. For the same shoulder chopped for the pot, see Halal Lamb Shoulder Curry Cut, sold per 500g, bone in or boneless.

How to cook it

Slow roast: cover and cook at 160°C for 3–4 hours, then uncover at 220°C for 20 minutes to crisp the fat.

Faster roast: 190°C, around 25 minutes per 500g.

Tip: a splash of water in the tray and a tight lid of foil does most of the work.

Allergens

A single-ingredient fresh meat product with no added allergens. Prepared in a facility that also handles milk, mustard, celery and sulphites. Please contact us if you have a specific allergy.

Delivery & collection

Frequently asked questions