Rolled Shoulder of Lamb

Lylehill Farm Verified independent store

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Boneless and cut from the muscles at the top of the animal's foreleg. This makes it a complex joint with tremendous depth of flavour. The layers of muscle combine with marbling and a layer of external fat to create a result that simply oozes with juiciness. When slow-cooked, the meat will fall into flakes – perfect for 'pulled' lamb! approximately 1.2kg Show more