Slow roasted lamb shoulder is one of the most comforting of all winter dishes.

Firstly temper your meat for 30 mins at least to get to room temperature.

Pre heat your oven to 210°C. meanwhile take a deep roasting dish with a good thick base and add your lamb shoulder to the dish.

Oil the skin and season well with salt and pepper. Add this to the oven for 30 mins. It will come out beautifully coloured and crispy.

Surround your shoulder with carrots, halved white onions and celery and add a small amount of lamb stock to the bottom. Cover the lamb with a cartouche. Cook at 170°C for 4 hours until tender. Rest this for 30 mins.

Meanwhile take the juices from the base of the tray to make the most superb gravy.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.