Shoulder of Lamb on the Bone Weight:1.25kg This roast is cut from

This roast is cut from the shoulder of the animal

When left to age it becomes ever more complex

Less familiar than Sirloin or Fillet however we're confident you won't be disappointed with these quirky steaks which can also be diced for kababs

Tasty sirloin on one side and tender fillet on the other

Cut your remaining rump into some tasty steaks or the finest stir fry strips your wok will ever see

Shoulder of Lamb on the Bone Weight:1.25kg This roast is cut fromFrom the forequarter of the animal, shoulder of lamb is a joint with a really distinctive character. Intensely flavoured, the muscles of the joint are subtly marbled and interspersed with melting fat. Leaving the bone in contributes even more deep savoury flavour to the meat and, when cooked, the outer fat and skin will crisp up to a crunch.