Cotswold Shoulder of Lamb

Our Cotswold Shoulder of Lamb is cut from lamb dry aged on the bone for 10 -14 days in our unique Himalayan salt chamber. This draws the moisture away from the meat whilst the salt gently impregnates the meat, creating a salt marsh effect and producing a unique flavour.

Martin’s favourite winter warmer and really simple to do. Just add a bottle of wine, any colour will do to the meat in a deep meat dish, push peeled garlic gloves into the meat, season well and rub in some olive oil. Add some roughly chopped winter vegetables and slow cook for 4 hours on approx 140 degrees.



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