Prepare your own Easter lamb

What better way to prepare for Easter than to spend an evening prepping your own lamb shoulder with the experts? Learn how to bone out, roll and tie your roast, enjoy a delicious meal with wine, then take your hard work home to share with friends and family. Want the skills to impress? This is the way to do it.

Why lamb shoulder?

Lamb shoulder is the cut of choice for our butchery classes, as a key part of our commitment to sustainability and carcass balance. As a nose-to-tail butcher, we start with whole lambs in our shops and then break them down into individual cuts (something you will see demonstrated at the beginning of our class).

Taste in cuts tends to be led by what is in fashion and this generally leans towards the well-known, primal cuts. Traditionally over Easter people reach for a slow roasted leg of lamb, however we believe the shoulder is an equally exceptional choice.

Not only is the shoulder wonderfully flavourful, it is also incredibly succulent due to its rich fat marbling – not to mention easier to cook. The leg requires careful temperature monitoring to achieve that perfect, blushing medium-rare, but the shoulder can be marinated and then simply popped in the oven and left until it is beautifully tender and pulls apart. It suits unctuous, rich dishes for frosty Easters and equally lighter, more fragrant recipes with salads if the weather is better (fingers crossed!).

Explore our calendar of lamb classes, held both in Marylebone and the heart of the London food scene Borough Market.