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Beverley Food Festival


Local Lamb with a Lovely Taste

Our Lamb is bred and lovingly reared by Mike Evison of Halsham and Jane Kirkwood whose farm is on Sunk Island this is just 3 miles from our shop in Halsham.

Lamb cuts available

  • Leg of Lamb
  • Shoulder of Lamb
  • Lamb Steaks
  • Barnsley Chops
  • Lamb Chops
  • Rack of Lamb
  • Breast of Lamb
  • Scrag Neck
  • Minted Lamb


Braised Shoulder of Lamb

Serve with creamy mashed potatoes and seasonal vegetables.


  • 1 x 1.8kg/4lb lean shoulder of lamb
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • 2  medium onions, peeled and quartered
  • 2  large carrots, peeled and roughly chopped
  • 2  sticks celery, roughly chopped
  • 30ml/2tbsp runny honey
  • 300ml/½pint good red wine
  • 150ml/¼pint good, hot lamb stock
  • 10 sprigs fresh rosemary


  1. Preheat the oven to Gas mark 3, 170°C, 325°F.
  2. Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
  3. Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.
  4. Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
  5. Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.
  6. Serve with creamy mashed potatoes and seasonal vegetables.


Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.

‘Whenever I visit my parents in Beverley I always stock up on sausages to take back to London! Thank you and keep up the good work.’

Alice, Beverley & London