Lamb - Shoulder Roast

This roast is popular and for good reason!

The lamb shoulder roast and the leg roast are the two most popular cuts of lamb, and that is because they are delicious!

The cut is perfect for a holiday meal or special dinner with those you love. Lamb pairs great with flavors like garlic, mint, and thyme.

The shoulder roast contains more fat than a leg roast, and so you might say it has even more flavor when cooked just right.

How to cook:

Lamb shoulder roast is best roasted low and slow for 1 1/2 hours, or until a meat thermometer placed in the thickest part of the lamb reads 140 F for rare, 160 F for medium, and 170 F for well done. This allows all that fat to break down and render, resulting in a mouthwatering, juicy, tender, and flavorful roast that everyone is sure to enjoy!

Our lamb comes from our 100% grass-fed and finished sheep herd!

All of our lambs are born and raised right here on our family farm.

They enjoy every day grazing and foraging out on acres of regeneratively farmed, bio-diverse pastures.

Our sheep herd is a unique cross of Katahdin and Texel sheep and makes for the holy grail of lamb.