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Lamb Shoulder - Whole Shoulderfor Roasting Bone-In

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1.60 KGS
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Product Description

A whole 1.5 to 1.6kg Lamb Shoulder Roast, with the bone kept in, taken from Free Range, tender young, NSW lamb. We recommend that this cut be taken with some fat left on (it can always be removed after cooking ), as the fat helps protect the meat from drying out, and gives the meat more flavour during cooking. This is the BEST lamb roast without a doubt...and it should be cooked slowly on a low heat over many hours...at least two and a half. Before serving, remove excess fat and skin and slice off the remaining meat.

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