A shoulder of lamb is the perfect warmer in cold weather.
Taken from Icelandic lamb, the protruding leg bone is removed, leaving a distinctive square cut of bone-in meat.
The lambs from Iceland are renowned for producing sweet, succulent, very lean meat.
They are reared free-range on wild pasture, and have a diet of grass, willow, moss, and berries, which gives the meat a distinctive flavour.
No antibiotics, hormone supplements, pesticides or herbicides are used in their production.
Ideal for slow cooking, when cooked the shoulder blade bone which runs through the middle will be easily lifted out, leaving tender, flavoursome meat.
Each lamb shoulder weighs a minimum 1.4kg and will feed up to 6.
Image credit: Garum Factory