Lamb Banjo

Free Range Saltbush Lambbanjo

Recipe: L&L Lamb banjo/shoulder

 

 

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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.