Shoulder of lamb needs to be cooked slowly, at a low temperature; the meat will fall off the bone. The same rules apply for a boned and rolled shoulder; the meat will be tender and juicy.
We only use locally sourced, free range lamb, which John personally selects direct from local farms or from Asford fat-stock market. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.
