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Shoulder of Lamb
One of the most delicious cuts for slow cooking, our grass-fed shoulder of lamb on the bone simply requires low slow heat to bring out its rich and rounded depth of flavour.
We grow our lamb slowly to at least 14 months, this ensures the lamb develops a proper texture and plenty of flavour. With melting fat and rich bone marrow running through this cut, our shoulder of lamb makes a really satisfying feast.
We recommend 3 portions per kg.