Unit: Approx 1.2kg
Free Range Saltbush Lambbanjo
Recipe: L&L Lamb banjo/shoulder
Slow cooking, Low and Slow BBQ. We always recommend using a meat thermometer to gauge doneness. Lamb tends to “shred” or fall off the bone the best at 90 - 95C
Best used within 3-4 days from delivery, can be frozen for up to 6 months.