Description
As the names suggests, this cut comes from the shoulder of lamb. We have removed the shoulder blade, any excess fat and gristle and rolled the meat up into an easy-to-carve joint. This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork.
Details
| Storage Requirement | Refrigerate below 5 degrees |
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