Lamb Shoulder Boneless Rolled

We love shoulder of lamb as it stands up to strong flavours and long cooking, so it’s great to work with. Experiment with dry rubs and marinades to echo all sorts of international flavours. After slow cooking, try finishing this shoulder of lamb on the barbecue. It adds a lovely charcoal flavour to the richly textured meat.

Shoulder of lamb comes from the front of the animal, which is relatively lightly worked. This means it has a higher fat content than leg, which comes from the back of the lamb. The fat content means that shoulder of lamb is high in flavour and becomes meltingly soft when cooked slowly. 

Our expert butchers have solved this by presenting it here boneless and rolled, taking away any issues with portioning neatly. This means you can simply slice it after cooking and make sure everyone is equally well looked after.

When choosing any cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy. Our expert butchers make sure every cut is of the highest standard prepare meat in the traditional way.

Wiltshire Country Fayre works with the best local suppliers. We source highest-quality lamb from the South West of England, which we feed on grass and allow to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

Product photography is representative only.  Weights and portions will be as stated.