Description
We have fantastic pastures that are perfect for sheep farming. Rich, lush pastures allow farmers to rear lamb slowly on a grass fed diet giving them the optimum muscle confirmation and perfect amount of evenly distributed fat-and this all adds up to great flavour!
A shoulder of lamb on the bone is tender, delicious and the cut that offers the most flavour. To get the very best out of this delicious cut it is best roasted on the bone, slowly on a low heat (3 hours minimum), resulting in a melt in the mouth succulent ultimate treat.