Romney X Half Shoulder of Lamb (1.2kg)

The half shoulder is either the blade end or shank end of the shoulder, there are exactly 50:50 odds of which to get! But both are remarkably similar in terms of meat %, cooking time and use in a recipe. This cut suits long slow cooking - we like to score the fat, season deeply with our Glastonbury house rub and roast, covered, with white wine, garlic, anchovies and cherry tomatoes.This Easter, we're excited to debut the first home-bred Romney sired lambs from Tom and Clare Eames' flock. This has been a project years in the making, and is another step in Tom & Claire's sustainability mission. Romneys are hill sheep, so build fantastic flavour through their meat and fat while grazing the Devon lowlands. Because of their beautiful fat, we can dry-age these Easter lambs for over seven days to enrich, soften and develop their flavour even more.