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Lamb Shoulder Bone-in
Unit: Approx 1.6kg
Range Saltbush Lamb Shoulder Bone In.
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” best at 90 - 95C
Best used within 3-4 days from delivery, can be frozen for up to 6 months.