Half Shoulder of Swaledale Lamb specials burnished bird is perfect to

burnished bird is perfect to adorn your Easter or Christmas table

and scented with fresh ginger

with the porterhouse carrying the larger fillet of the two

and sprouts are a must

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

Half Shoulder of Swaledale Lamb specials burnished bird is perfect toA 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