Lamb Shoulder (boneless)

Free Range Saltbush Lamb Shoulder Boneless

Recipe: L&L Lamb and fresh mint curry

 

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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.