Lamb Shoulder Joint (Boned & Rolled)

(1kg - 2.5kg)


Our home produced prime lambs are born and reared on our family farm to high welfare and environmental standards. Our ewes graze outside all year round only coming into our barns to have their lambs, this slow and natural growing phase is part of what makes our lamb so special, we hang our lambs  for a minimum of 7 days to develop flavour and produce tender, succulent cuts.

Our in-house butchers are passionate about using traditional methods with a modern flair to create our customers truly special cuts and handmade products.


Slow cooking lamb shoulder allows the fibres of this tougher cut to break down over time, rendering it moist, tender and full of flavour. To get the best out of the meat, it should be roasted or braised at a lower temperature for a long time, we’ve taken the bone out to make carving and shredding easier.

Cooking the perfect joint.

Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.

Use our handy guide below to work out cooking times.

Cooking instructions


Weight First Brown Oven time Rest Total time
1kg 20 mins 50 mins 15 mins 1 hour 25 mins
1.5kg 20 mins 1 hour 15 mins 15 mins 1 hour 50 mins
2kg 20 mins 1 hour 40 mins 15 mins 2 hours 15 mins
2. 5kg 20 mins 2 hours 5 mins 15 mins 2 hours 40 mins


  1. Preheat the oven to 220ºC, gas mark 7.
  2. Before cooking, make a few incisions into the lamb, rubbed with oil, and covered in salt (and rosemary should you wish)
  3. Place the meat into roasting tin and cook for 20 minutes then reduce the heat to 170ºC gas mark 3 and cook for the remaining time.
  4. Remove from the oven and put in a warm place and allow to rest for 15 mins.
  5. Carve and enjoy


Roves Farm Lamb

For allergens, including CEREALS containing GLUTEN, see ingredients in BOLD

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