This Yorkshire Dales shoulder of lamb is a great alternative to the more popular leg. Left on the bone to give the meat flavour upon cooking, Lamb Shoulder is suited to serving alongside all the trimmings as a Sunday lunch or slow roasted for those cold winter evenings. The shoulder is a good value cut of meat, it is lean and full of flavour. We dry age our lamb for 10 days in our purpose built dry ager to reach the meats full potential.
Good to know
All Lamb sold at Kendalls is bought from local auctions (Skipton, Thirsk Otley, Pateley Bridge and Northallerton) and handpicked by our buyer Mr Nick Dalby to ensure the highest standards of animal welfare and quality. We strive to maintain a strong relationship with farmers in the surrounding area and only buy the best lamb available. The majority of lamb we buy is usually beltex or texel breeds which you will find roaming in fields of the Yorkshire Dales.