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.
Half (apx 2kg), Whole (apx 4kg)