From our Sandbach counter
Boneless Shoulder of Lamb
£10.50
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Boneless shoulder of lamb is a flavourful joint particularly well suited to slow roasting until tender. Available from The Butcher’s Blade in Sandbach, Cheshire, it makes a generous centrepiece for Sunday lunch, family gatherings or a relaxed weekend meal.How to cook: Season with garlic, rosemary and your favourite herbs, then roast gently according to the joint’s weight and the product’s instructions. Slow cooking helps the shoulder become tender; rest before carving or pulling apart if cooked until very soft.Serving ideas: Pair with roast potatoes, seasonal greens, flatbreads or a fresh salad. Leftovers work well in wraps, sandwiches and hearty rice bowls.Choose boneless shoulder of lamb from your local Sandbach butcher when you want rich flavour and a joint suited to relaxed, slow cooking.
Boneless Shoulder of Lamb from The Butchers Blade in Sandbach. Make this the starting point for a shared lunch, family dinner or a table with planned leftovers. Choosing a roasting cut is about more than the headline weight: the number of guests, bone and preparation all affect how it fits your meal. Check the product information before deciding on the selected size.
Choosing for your meal
Tell Lee how many people you are feeding and whether you want another meal from the leftovers. Confirm whether your chosen item is bone-in, boneless, rolled or stuffed if the listing does not say. Check that your roasting tin and oven can accommodate it. Cooking time varies with weight, preparation and appliance, so use the specific instructions rather than a single rule for every roast.
Serving ideas
Roast potatoes, seasonal vegetables and a suitable gravy are a useful starting point. Plan their oven space around the main dish and use resting time to finish the sides where appropriate. Any vegetables, stuffing or accompaniments are separate unless explicitly listed. Follow the label for thorough cooking where required, and plan prompt cooling and refrigeration of leftovers.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“We really enjoyed our meat from the Butchers Blade. We ordered some sausages (made gluten free as standard which is fantastic for someone with coeliacs and rare!!).”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Boneless Shoulder of Lamb
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Slow roast until it pulls
Stud it with garlic and rosemary, cover and roast low for several hours until you can pull it apart with a fork.
What goes with it?
Hasselback potatoes, roasted roots and a red wine and rosemary gravy. A Rioja or a pomegranate spritz.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.