Raw Lumina lamb roasting joint from New Zealand, showcasing premium cut ideal for roasting. Available at FINE & WILD UK.

Cooked Lumina lamb roasting joint on sliced potatoes in a roasting tray, highlighting tender texture and rich flavor. Buy at FINE & WILD UK.

Lumina Lamb Bone-in Shoulder

5.0

Rated 5.0 out of 5 stars

4 Reviews

£66.00

2kg 2.2kg 2.4kg 2.6kg

Variant

Lumina Lamb — 15-year breeding programme, New Zealand Finished on chicory and clover for minimum 35 days Fine micro-marbling, exceptional tenderness, mild and sweet

A bone-in shoulder from Lumina Lamb — New Zealand's premium lamb programme, developed over 15 years of selective breeding and finished on chicory and clover forage. Fine micro-marbling, exceptional tenderness, and a sweet, delicate flavour that standard lamb cannot match. Roast or braise low and slow.

Lumina Lamb Bone-in Shoulder

£66.00

A bone-in shoulder from Lumina Lamb — New Zealand's premium lamb programme, developed over 15 years of selective breeding to produce what may be the most consistently tender, succulent lamb available anywhere. Formerly known as Te Mana (Māori for "Food from Heaven"), Lumina is the result of a specific crossbreed raised on the South Island and finished for a minimum of 35 days on specially cultivated chicory and clover forage. This finishing diet is what develops the fine intramuscular micro-marbling that gives Lumina its distinctive character: a sweetness, a delicacy, and a tenderness that standard lamb does not have.

Lumina Lamb behaves differently in the kitchen from regular lamb. It retains its shape and texture better during cooking, is less prone to shrinkage, and is more forgiving if you take it slightly further than intended. The shoulder is the ideal cut for this — a hard-working joint with connective tissue and marbling that benefit from longer, slower cooking. The Lumina Supreme Shoulder includes the neck fillet, scrag, oyster shoulder, and fore shank, giving you a joint with different textures and flavours that all come together beautifully when roasted or braised low and slow.

Lumina lambs are free-range, grass-fed year-round on New Zealand pasture, individually EID tagged for full traceability, and raised on select family farms under rigorous quality standards. Ultra rapid frozen for freshness — once defrosted, the result is the same as cooking from fresh.

Producer: Lumina Lamb, New Zealand

Ingredients: Lamb (bone-in shoulder)

Storage: Store frozen. Defrost in the refrigerator for 36–48 hours before cooking. Once defrosted, use within 2 days.

Remove the shoulder from the freezer and defrost in the refrigerator for 36–48 hours — a bone-in shoulder is a dense joint and needs the full time. Once defrosted, take it out of the fridge 30–45 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt.

For a slow roast, preheat the oven to 160°C (fan 140°C). Place the shoulder in a deep roasting tin, add a splash of water or stock to the base of the tin, and cover tightly with foil. Roast for 3–4 hours depending on size — the meat should be completely tender and pulling away from the bone. Remove the foil for the final 30 minutes and turn the oven up to 200°C to colour and crisp the outside.

Rest for at least 15–20 minutes. The shoulder does not need carving — it should be soft enough to pull apart with two forks.

For a braised shoulder, sear the joint on all sides in a hot pan until well browned. Transfer to a deep casserole, add aromatics (onion, garlic, carrot, celery, bay, thyme), deglaze with white wine, cider, or stock, and add liquid to come halfway up the joint. Cover tightly and braise in a 150°C oven for 3–4 hours until completely tender.

Lumina's micro-marbling and the collagen in the shoulder produce a naturally rich, almost silky result when slow-cooked — the meat bastes itself and the connective tissue melts into the surrounding liquid, creating a sauce that needs very little finishing.

Serve with roasted root vegetables, creamy mashed potato, braised greens, or white beans. The sweetness and delicacy of Lumina lamb also pairs well with Mediterranean flavours — preserved lemon, olives, harissa, or a simple gremolata of parsley, garlic, and lemon zest.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A bone-in shoulder from Lumina Lamb — New Zealand's premium lamb programme, developed over 15 years of selective breeding to produce what may be the most consistently tender, succulent lamb available anywhere. Formerly known as Te Mana (Māori for "Food from Heaven"), Lumina is the result of a specific crossbreed raised on the South Island and finished for a minimum of 35 days on specially cultivated chicory and clover forage. This finishing diet is what develops the fine intramuscular micro-marbling that gives Lumina its distinctive character: a sweetness, a delicacy, and a tenderness that standard lamb does not have.

Lumina Lamb behaves differently in the kitchen from regular lamb. It retains its shape and texture better during cooking, is less prone to shrinkage, and is more forgiving if you take it slightly further than intended. The shoulder is the ideal cut for this — a hard-working joint with connective tissue and marbling that benefit from longer, slower cooking. The Lumina Supreme Shoulder includes the neck fillet, scrag, oyster shoulder, and fore shank, giving you a joint with different textures and flavours that all come together beautifully when roasted or braised low and slow.