Description DescriptionOur French trimmed lamb shoulder is prepared from Staffordshire lamb, with most of the bones removed, excepth the shoulder shank bone which is neatly French trimmed for presentation. Shaped to resemble a leg, this cut is often referred to as a “front leg” and offers a more economical way of serving a larger lamb joint without compromising on flavour. Combining easier carving with the natural richness of shoulder, this is an excellent choice for a slow-cooked Sunday roast. Cooking Guide Remove from the fridge 30–40 minutes before cooking. Preheat oven to 180°C (160°C fan). Season well with salt, pepper and rosemary if desired. Roast for 40–45 minutes per 500g for a traditional carveable finish. Alternatively cook low and slow at 150°C (130°C fan) for 3½–4 hours for softer, pull-apart texture. Rest for at least 20 minutes before carving. Serving SuggestionServe with roast potatoes and seasonal vegetables, spooning over the pan juices for a rich finish.
