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Shoulder of Lamb 1KG

Currently out of stock

Lamb shoulder is prepared from the forequarter by removing the neck, breast and foreshank. Because it comes from a well-exercised part of the animal it has plenty of connective tissue. This cut provides is best cooked using low, slow methods. As the connective tissue dissolves it combines with juices from the bone, delivering a tender and flavoursome result. Butchered with Bone in.