Lamb shoulder is a triumphant ingredient for a Sunday roast, whether it be traditional, a tagine or on the BBQ. It's fairly inexpensive and you get a lot for your money. Slow-roast it on the bone to ensure tender, succulent meat, or have it boned and rolled if you're planning on cooking it pink.
Available on the bone (2kg+) or boned and rolled (~1.5kg-1.8kg).
Organic Lamb - Reared in the Chew Valley.