This Shoulder of Lamb has been expertly boned and rolled by our butchery team before being marinated in thyme, garlic and a splash of olive oil, allowing the cut to become tender and the flavours to infuse.

Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We only source from farmers who practice extensive, grass-based farming and ensure our sheep spend at least one season at grass to fully mature.

Lamb (95%), Olive Oil, Rapeseed Oil, Thyme (1%), Garlic (1%).

For allergens see ingredients in BOLD.

1. Let lamb sit at room temperature for 1 hour (keep marinade on).
2. Do not sear—place directly in roasting tray, skin-side up, with all marinade.
3. Roast at 180°C (fan 160°C) for 20 minutes.
4. Lower to 150°C (fan 130°C). Continue roasting (uncovered):

Pink: 30 minutes
Just cooked: 40 minutes
Well done: 50 minutes

5. Rest, loosely covered, for 15–20 minutes.
6. Slice against the grain. The meat should be tender, aromatic, and lightly caramelised on top.