Grain-fed Lamb Bone in Shoulder from Spain Frozen

The Merino breed is well known for its high meat yield and low fat content and is highly valued around the world. It is the most versatile and highly flavoursome cut that is suitable for a roast The leg is distinctly known for its soft and succulent texture that pulls away easily from the bone when slow-roasted in an oven.

• Hailing from Spain, this part of the animal works hard, so the meat from a lamb's shoulder is full of flavour. It takes a while to become tender, but this means it's a great choice for stewing and slow-roasting. 
• A flavourful cut from Menino sheep goats that are known for their low fat content.
• The best lamb shoulder is either cooked to the perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond).