Description
Fattier and more richly flavoured than the leg, and far more forgiving. Rub with masala, cover, and give it 5 hours at 150°C until it shreds under a fork. The cut for pulled lamb and for feeding a crowd on a budget.
Whole Shoulder — Bone In
R 169.00 per kg
The slow-roast cut. Twelve hours if you have them.
Cut by hand, so the weight you receive lands within about 5% either side of what you order. You are charged for the weight we actually pack, and the difference is settled before dispatch.
