A bone-in shoulder of Spring Lamb from The Gog Butchers, selected for richness, tenderness and slow-cooked depth.

Naturally higher in fat than the leg, this cut rewards patient cooking, breaking down over time to create soft, pull-apart meat with deep, comforting flavour. Cooking on the bone enhances both texture and richness.

Generous, flavour-led and deeply satisfying.

Expect:

• Rich, succulent lamb flavour
• Soft, pull-apart texture
• Natural juiciness from the bone
• Deep, slow-roasted character

Perfect for:

• Slow roasting over several hours
• Relaxed Easter gatherings
• Serving as a sharing dish
• Cooking with garlic, herbs and a splash of wine or stock

Size guide:

Approx. 2.0–2.5kg joint

Serves 6–8 people

Keep refrigerated. Cook low and slow for best results. Rest briefly before serving or pulling apart.