Slow-Cooked Shoulder of Elwy Valley Lamb

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Shoulder is without doubt the best-flavoured of all the lamb joints. Cooked slowly in this way and served at room temperature, there can be few more satisfying pieces of meat. Elwy Valley lamb is a favourite with many restaurateurs, as it continually comes top of comparative tastings. Farmed up to 1,000 feet in the Welsh mountains, in view of the Snowdonia range, the lambs are raised to both animal welfare and environmentally friendly standards.