Lamb shoulder (Boned and Rolled)
The Ultimate Sunday Lunch for all the family. Taking meticulous care, we begin by tunnel boning the shank and then removing the shoulder blade before trimming away any excess fat and rolling the meat in just the right amount of skin. Tied traditionally every inch or so to ensure an even cook and simple carving for you at home.
Produced in a regenerative agriculture system
Our lamb is sourced from farms that practice Holistic Planned Grazing practices that help to regenerate the soil and remove carbon dioxide from the atmosphere by farming in ways that cause biodiversity to increase and plants growth to increase making the soil more resilient to flooding and drought. Our lamb is always 100% pasture fed and are not given antibiotics or hormones.