From our Sandbach counter
Shoulder of Lamb
£9.50
- 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
Shoulder of lamb is a flavourful roasting joint that’s especially well suited to slow cooking until tender. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s a classic choice for Sunday lunch, family gatherings and hearty weekend meals.How to cook: Season with garlic, rosemary and black pepper, then roast slowly according to the joint’s weight and the product’s guidance. Rest before carving, or cook until tender enough to pull apart if using a slow-roast method.Perfect with: Roast potatoes, seasonal greens, mint sauce and gravy. Leftovers can be used in wraps, sandwiches or a shepherd’s pie-style dish.For a traditional lamb joint from your local Sandbach butcher, shoulder of lamb is a versatile option for relaxed, flavourful cooking.
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.
“Amazing! I’m slowly but surely chomping my way through this recently opened butcher’s stall. Steak burgers, chicken kiev, sausages all delish. The choice is unreal. Gluten free sausages and lamb burgers for my friend. See you later!”
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 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
Low and slow wins
Brown the lamb well, then braise it low and covered with garlic, rosemary and stock until it falls from the bone. It’s even better the next day.
What goes with it?
Creamy mash or buttered couscous, with greens to cut the richness. A Rioja or Côtes du Rhône; sparkling pomegranate alcohol-free.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.