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Lamb Shoulder Knuckle Side
Slow-Roasted Lamb Shoulder Knuckle
£14.13 per kg
Lamb Shoulder Knuckle Side is cut from the finest British lamb, sourced locally from trusted Yorkshire suppliers. A beautifully marbled, full-flavoured joint with rich succulence and outstanding tenderness when slow roasted. The knuckle end delivers extra depth and gelatinous richness. Perfect for traditional Sunday roasts or relaxed family gatherings. Hand-prepared fresh in our family shop.
Cooking instructions:
Cooking instructions:
Take the joint out of the fridge 1 hour before cooking to bring it to room temperature.
Season well with salt, freshly ground black pepper and rosemary.
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place in a roasting tin, cover with foil and cook for 3½–4 hours until the meat is falling apart and tender.
Remove the foil, increase the heat to 200°C / Fan 180°C / Gas 6 and roast for a further 25–30 minutes for golden, crispy edges.
Rest the joint on a warm plate for 20–30 minutes before carving or pulling.
Best enjoyed with roast potatoes, mint sauce, Yorkshire puddings and seasonal vegetables.2.1s
Season well with salt, freshly ground black pepper and rosemary.
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place in a roasting tin, cover with foil and cook for 3½–4 hours until the meat is falling apart and tender.
Remove the foil, increase the heat to 200°C / Fan 180°C / Gas 6 and roast for a further 25–30 minutes for golden, crispy edges.
Rest the joint on a warm plate for 20–30 minutes before carving or pulling.
Best enjoyed with roast potatoes, mint sauce, Yorkshire puddings and seasonal vegetables.2.1s
250g per person