Half Shoulder of Swaledale Lamb specials With more cattle processed

With more cattle processed

and sprouts are a must

Our beef short rib may also be the perfect candidate for the barbecue treatment

Just using thighs can be a good replacement in say a côq au vin

which seasons the meat while tenderising it and helping it retain moisture during cooking

Half Shoulder of Swaledale Lamb specials With more cattle processedA Slow Cooking Lamb Joint Full of Flavour Cut from the shoulder of lambs that roam the farms of the Yorkshire Dales, half lamb shoulder is a superb bone in roasting joint and gives the cook a whole host of options when it comes to cooking. One thing is certain though: the best results are achieved when it is cooked slowly, yielding tender, flaking meat, deep flavour and soft, juicy fat. That richness and depth of flavour mean half lamb shoulder stands