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Grass Fed Boneless Shoulder Roast

Boneless Lamb shoulder roasts are perfect for a traditional lamb roast, or braise for a melt-in-your-mouth flavor. The shoulder roast has more fat than the leg and therefore requires slower cooking; it lends itself well to a fresh herb and spice rub. Also, since this is a smaller, boneless cut, it's a wonderful choice for cutting into smaller pieces for a flavorful stew or curry.
Enjoy within 5 days or freeze for later use.

Storage Tips

Farmers to You orders Tamarack Sheep Farm lamb by the whole animal and it arrives fresh to us every time it is ordered. On weeks when we receive a fresh lamb delivery you will receive cuts that are fresh, not frozen. On weeks when we do not receive a new order your lamb will be sent frozen to stop the aging process. Lamb begins the thawing process while en route to you and can continue the thawing process in your fridge and should be enjoyed within a week. Tamarack lamb can be refrozen if desired. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your lamb prior to cooking. Depending on the size and cut of meat, thawing times may vary. Check the weekly bounty in our Friday Newsletter for fresh lamb updates.

Tamarack VT Sheep Farm, Corinth, VT

This lamb is produced by Ben Machin of Tamarack Vermont Sheep Farm in Corinth, Vermont. Their flock dates back to the 1920s and has been raised by his family. Ben raises these animals on grass and as naturally as possible. We have been looking for a quality lamb producer for some time and we are pleased to partner with Ben and his heirloom flock.

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