Sous Vide Lamb Shoulder

Lamb shoulder is one of the great slow cooking cuts, full of collagen and connective tissue that need hours to soften. We do that work for you, cooking it slowly under vacuum until the whole thing is meltingly tender and ready to pull apart. Our grass fed lambs live on Dales pasture and are dry aged for at least two weeks, so the flavour is concentrated and properly lamby. Warm it through, then blast it in a hot oven to crisp up the outside.

What you get: 1 joint of 920g · serves 3–5