Lamb shoulder on the bone is the perfect set and forget dinner. Once cooked, the lamb can be easily shredded using two forks and leftovers can be used in anything from sliders, to salads to pastas!
Serving Suggestion 2.20kg - 2.40kg: 6 - 8 people
Cooking Suggestion - Preheat oven to 140°C, cook in a large cast iron pot with spanish onions on the bottom, white wine, water or stock and a crust of anchovy, garlic and rosemary. and some liquid eg chicken stock, allow to cook for 4-5 hours until meat is fork tender.
Recipes - Winter BBQ Lamb Shoulder, Slow Roasted Lamb Shoulder, Moroccan-Jewish Lamb with Dried Fruit & Almond, Leftover Shepherd's Pie
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Rated 5 out of 5
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| Taste |
Rated 5 out of 5
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Such beautiful and non-fatty lamb. You can absolutely taste the difference.
| Quality |
Rated 5 out of 5
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| Taste |
Rated 5 out of 5
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We cooked it in the oven for 3 hours, only with garlic, onion, rosemary, pepper and salt. It was delicious!
| Quality |
Rated 5 out of 5
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| Taste |
Rated 5 out of 5
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Easy to cook, fresh and quality meat
| Quality |
Rated 5 out of 5
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| Taste |
Rated 5 out of 5
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Type: Lamb
| Quality |
Rated 5 out of 5
|
| Taste |
Rated 5 out of 5
|
Such beautiful and non-fatty lamb. You can absolutely taste the difference.
| Quality |
Rated 5 out of 5
|
|---|---|
| Taste |
Rated 5 out of 5
|
We cooked it in the oven for 3 hours, only with garlic, onion, rosemary, pepper and salt. It was delicious!
| Quality |
Rated 5 out of 5
|
|---|---|
| Taste |
Rated 5 out of 5
|
Easy to cook, fresh and quality meat
| Quality |
Rated 5 out of 5
|
|---|---|
| Taste |
Rated 5 out of 5
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