Aust. Boneless Lamb Shoulder
Great for a rolled Sunday roast or sliced for hot pots or made into mince for patties or sausage.
Portion: 2.3 kg +/-
Lamb shanks come from the fore or hind leg and are best roasted or braised to elicit the juices from the bone. Always cooked in liquid till the meat starts separating from the bone. Low and slow cooking but the flavor and unique taste are more than worth it.
Portion: 400g +/-