North Star Sheep Farm
Pasture-Raised Boneless Lamb Shoulder Roast
Looking for a lamb roast that will be a tender, delicious treat for your family or a small dinner gathering? You've got the perfect match in this North Star Sheep Farm deboned and netted shoulder roast
"Just made the boneless lamb shoulder for Easter. It came out amazing! Very tender and flavorful. I’ll be purchasing another! I highly recommend." - Barbara Karen, Toms River, NJ
More reviews below
Top chefs throughout the Northeast covet North Star's lamb for its delicious, mild, and sweet (aka non-gamey!) flavor. This is superior quality lamb you will not find elsewhere. Heartstone Farm is proud to bring you North Star lamb!
- 4-6 servings
- Pasture raised at North Star Sheep Farm in Windham, Maine
- Grass fed - supplemented with whole oats and barley
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
Phil and Lisa Webster have been raising sheep in Maine since 1984. Both sides of their families have a long history of sheep farming in Maine - going back to before 1900.
The North Star name is recognized nationally for the outstanding quality and flavor of its lamb. Top restaurants throughout Maine and New England serve lamb from North Star. The Websters are leaders in promoting sustainable, humane, diversified agriculture in Maine and beyond.
(Learn more about North Star in this video.)
Here is a delicious recipe for Lamb Boneless Shoulder Roast from the New York Times.
Do you leave the netting on a lamb roast?
Cut the plastic outer wrapping off of the lamb roast, making sure that you do not cut through the netting surrounding the lamb. The netting holds the de-boned leg of lamb together and helps it keep it's form. Do not remove the netting until after the lamb has been roasted.
How long will it take to thaw a shoulder roast?
We strongly recommend defrosting your roast in the refrigerator (not in a microwave or in cold water). Use a dish or pan beneath it to catch any juices. Allow 1-2 days for it to fully defrost.
What temperature should lamb shoulder be cooked to?
145°F. The safe internal temperature for cooked lamb is 145°F. A meat or instant-read thermometer is your best bet for determining the temperature of your lamb, and it should be inserted into the thickest part of the meat that's not touching any bone.
Does lamb get more tender the longer you cook it?
It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks.
When I first met Lisa and Phil Webster, the owners of North Star Sheep Farm, I realized almost instantly - they knew sheep. Raising sheep and selling lamb was not some hobby of theirs. They know sheep like Bill Belichick knows football. They've been raising sheep for 35 years and producing lamb that's been widely acclaimed as "the best."
They've earned their reputation. Top chefs at top restaurants throughout New England offer North Star Sheep Farm lamb on their menus. For years, North Star Sheep Farm lamb was exclusively sold at Whole Foods throughout the region.
For me, the ultimate test was taking home a couple of their Loin Lamb Chops for a personal test.
Well, it was they were the best lamb chops I've ever had. A wonderful, fresh flavor that was unique and delicious.
I am happy to be able to share another wonderful Maine-farm-raised meat with our customers.