Lamb Shoulder - 1.2 Kg

Lamb Shoulder is a flavorful cut that lends well to braising or slow cooking. Makes for a fall apart, succulent and epic crowd pleaser! Free Range Grass-fed Lamb.

Preferred Method: Braise, slow cook or smoke

Technique:
- Brown the Shoulder in a Dutch oven, add plenty of chopped onions
- Add stock and red wine to the pot, lower heat to simmer and slow cook 3 hours until fork tender
- Alternatively wrap tightly in foil and roast in the oven on low for 4 hours

Marinade: Majlis Marinade or House Lamb Marinade
Rub: Yalla Beena
Sauce: Chimichurri
Sides: Potato Gratin