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Grass Fed Free Range Shoulder of Lamb

Quality Grass Fed Franklins Boned & Rolled Shoulder of Lamb

Quality Grass Fed Franklins Boned & Rolled Shoulder of Lamb


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 PLEASE NOTE: Courier orders are usually dispatched on Wednesday for next day delivery. Please order at least 24 hours ahead of dispatch/market day. If in doubt do call us first. Christmas Deliveries this year will be dispatched on Monday 23rd December


Boned & Rolled Shoulder of Franklins Greensand Ridge Lamb. Approx 1kg. As the names suggests, this cut comes from the shoulder of lamb.  The butcher will remove the shoulder blade, any excess fat and gristle and roll up into an easy-to-carve joint

"Spiced Lamb Stew"
Serves 6, Prep Time 10 mins, Cooking time 1 hour 20 minutes

675g lean lamb shoulder, leg or neck fillet cut into 2.5cm cubes
30ml sunflower oil
1 onion peeled and quartered
2 garlic cloves peeled & crushed
2.5cm piece fresh root ginger, peeled & grated
1 tblsp tomato puree
2 tsp tabasco or chilli sauce, optional
25g plain flour, sieved
1.4l good hot lamb or vegetable stock
900g marrow or squash, peeled, de-seeded and cut into 2.5cm cubes
2 large tomatoes chopped
400g can chick peas, drained
225g green cabbage, rinsed & finely shredded
salt & freshly milled black pepper

1. Preheat oven to Gas mark 3, 170c, 325f
2. Heat the oil in a large ovenproof casserole dish, add the lamb and cook over a moderate heat for 3-4 minutes until brown, stirring occasionally.
3. Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato puree, tabasco or chilli sauce, and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
4. Add the stock, bring to the boil, cover and cook in the oven for 45 mins, stirring occasionally. Add the marrow or squash, tomatoes and chick peas. Cover and return to oven for a further 30 mins.
5. Add the cabbage, season and continue to cook for a further 5-10 mins.
6. Serve with plenty of hot crusty bread.