West Country Lamb Shoulder, Henry
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This item is currently not available
- Sourced from Dorset, Cornwall, Devon, Gloucestershire, Somerset, and Wiltshire
- Raised by traditional methods, with full traceability
- Farm assured and Red Tractor certified for animal welfare
- PGI-certified, grass-fed, pasture-raised, with no confined feedlots
- All feeding on pasture, with animals free to roam
- No subtherapeutic antibiotics and no added hormones
- Premium English lamb from 35–42 lb. carcasses, hand butchered and fabricated
- Portion-controlled, chef-ready cuts crafted by expert butchers for consistent sizing
- Superior quality with a tender texture, short grain, and mild flavor
Cooking Methods: Roast, Reverse Sear, Braise, Barbecue, Smoke
Cooking Tips: Lamb shoulder should be cooked low and slow - slow-roasting, braising, and indirect heat grilling are ideal. Season lamb shoulder with your favorite herbs, aromatics, and/or spice rubs. After carving or shredding, use the remaining bones to make homemade lamb stock.
Exclusive. Our young PGI-certified premium lamb is 100% grass‑fed on traditional farms in England’s West Country. To earn the PGI label, lamb must be born, raised, and harvested in the West Country region, 100% grass-fed, with no grains, no feedlots, and no finishing farms. No subtherapeutic antibiotics, no added hormones. All cuts are hand butchered and fabricated by lamb experts with size consistency, and the chef’s end needs in mind. Smaller cuts with short and thin grain, making the meat extremely tender with lots of flavor.
Appreciated around the world, this is the first time West Country Lamb is available in the U.S., and only from D’Artagnan
