Our loin chops are succulent, juicy and packed full of flavour. The combination of lightly grained, tender loin meat, and a natural layer of buttery sweet fat make this an all time favourite.
Handmade at our shop in Bromyard, these bold, generous and hearty sausage rolls are the best version of the British classic you’ll come across.
A soft textured, mellow, blue cheese; it’s glorious contracts of colours makes this a perfect addition to any cheeseboard.
Why not have a selection of fresh, local, fruit and veg delivered to your door?
Why not have one of our Herefordshire Hampers delivered to family or friends during these difficult times.
Pre-order your "Tastes of Herefordshire" to ensure you have all you need in time for Christmas
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
Herefordshire Grass Fed Shoulder of Lamb on the bone
£14.00 – £28.00
Left on the bone, this joint of lamb is excellent roasted for longer to achieve a succulent and tender meat.
The shoulder of lamb will come with a good marbling of rich natural fat through the cut which once slowly cook, will gently break down adding to the hearty lamb flavour. As the fat renders, it enhances the succulent meat, and creates and unrivalled flavour for your accompanying gravy.
Free UK Delivery for orders over £75.00 and Local Delivery for orders over £35.00.
We offer next day delivery on all orders placed between Monday and Thursday (UK Mainland Only).
Place your order before 10am to qualify for next day delivery.
Order below these values will incur a charge of £6.50.
All Nationwide Deliveries will be sent using APC Couriers, Overnight Service.
All Nationwide consignments are made to order and vacuum packed. Orders are boxed with refrigerant pads to ensure that goods are kept cool throughout the journey.
See delivery page for further details.
All of our lamb is carefully selected from three local farms that we know and trust. These lambs graze on our rich Herefordshire soil which gives it its distinctive regional taste. We hang our lamb for seven days to mature for excellent flavour. Lamb’s flavour changes throughout the seasons from the sweet and succulent in the spring to the fuller flavour in the autumn.
Before cooking, remove the shoulder of lamb from the fridge and bring to room temperature.
Lightly season the joint with salt and pepper; stud the joint with garlic and fresh rosemary. Some chopped shallots and garlic can be added for extra flavour.
Put the shoulder in a roasting tin in the oven at 180c for 20 minutes, until brown all over. Then cover in foil and reduce the temperatures to 140c and cook for 3 – 5 hours (the longer the better).
Once cooked, the joint will fall apart and melt in the mouth.