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Product Description: The bone-in lamb shoulder is prepared from the front quarter by removing the neck, breast and shank. It is a well-exercised muscle with plenty of connective tissue which makes it perfect for a slow roast that’ll give you a fall-apart pulled lamb. You can even braise or stew that shoulder. The lamb is grass-fed and not given any growth hormones or antimicrobials to maintain the health of the meat. Dice it and cook slowly for a juicy end result.
