Slow Roast Organic Lamb Shoulder with Garlic & Rosemary

About 800g of Organic Lamb Shoulder, slow cooked with Maldon sea salt, rosemary and garlic for 48hours. A big portion for 2 people.

Comes in its own pouch. 

To serve: Warm in an oven at 100C until the jelly has melted. 

Open the pouch and pour out the liquid into a small pan and reserve. 

Heat your oven to 150-160C, place lamb in oven for 30-40 minuets. 

Will melt in the mouth.

We produce all kinds of food from scratch in The Sussex Kitchen, and as a result, we use all ingredients imaginable. Although great care is taken, we would be unable to guarantee any product we produce or supply is allergen-free. If you suffer from severe food allergies we suggest you use a retailer/supplier that can cater more specifically to your needs.

We deliver throughout the south-east. Order by midday for next day delivery and spend over £20 for free delivery. Learn more