Fresh Halal British Boneless Lamb Shoulder Marinated - Red Tractor Approved

Serve a proper centrepiece with our In-House Marinated Boneless Lamb Shoulder (1.1–1.3kg) – trimmed, Halal and marinated by our butchers in your choice of flavour.
Slow-roast it till it falls apart, braise it for rich gravy, or cook low and slow then crisp it up at the end – this joint is built for family dinners, gatherings, and Eid/Sunday-style roasts with almost zero prep from you.

Available Flavour Options

• Peri-Peri – Zesty, mildly spicy and tangy, with a classic peri-peri kick.

• Tikka Boti – Warm, aromatic South Asian-style spices with chilli, ginger, garlic and a cosy, homely flavour.

• Tandoori – Smoky, earthy and vibrant, inspired by traditional tandoor-style cooking.

• Garlic & Herb – A softer, aromatic profile with fragrant garlic and mixed herbs; perfect for all the family.

Allergy Advice (By Flavour)

Peri-Peri – Contains:

• Wheat (Gluten)

Tikka Boti – Contains:

• Mustard (from edible mustard oil)

• Contains colour E110 (Yellow 6)

Tandoori – Contains:

• Soya (hydrolysed soya protein)

• Mustard (mustard oil trace)

Garlic & Herb – Allergens:

• Recipe may vary. Please refer to the product label for exact allergens.

• Produced in a kitchen where soya, wheat (gluten), mustard, celery and sulphites are also handled.

Always check the on-pack label for the most up-to-date allergen information, especially if you have a severe allergy.

Cooking Guide (Slow-Roast Style)

Preparation

• Remove the lamb shoulder from the fridge about 1 hour before cooking.

• Preheat oven to 160°C (fan 140°C) / 320°F.

Slow Roast

1. Place the seasoned lamb shoulder in a roasting dish.

2. Add a splash of stock or water to keep it moist and cover loosely with foil.

3. Roast for 2.5–3 hours, or until the meat is tender and pulls apart with a fork.

4. For a crispy outside, remove the foil for the last 30 minutes and raise the oven to 200°C (fan 180°C) / 400°F.

Slow Cooker (Optional)

• Cook on low for 6–8 hours or high for 4–5 hours, then finish in a hot oven for 15–20 minutes to crisp the outside.

Serving Suggestions

Rest for 15–20 minutes before carving or pulling.
Serve with:

• Roast or mashed potatoes, rice, couscous or naan

• Roasted veg, salad or grilled Mediterranean-style vegetables

• Mint sauce, chimichurri, yoghurt-mint, or raita-style sauces

Storage Information

• Refrigerate: Keep chilled at 0–4°C and cook by the “use by” date. Once cooked, store leftovers in an airtight container and consume within 2 days.

• Freeze: Can be frozen (raw or cooked) for up to 3 months, well wrapped. Thaw in the fridge overnight before cooking or reheating.

This In-House Marinated Boneless Lamb Shoulder gives you big flavour, correct allergens by flavour, and a ready-to-roast joint that makes entertaining easy.