Chilled Lamb Shoulder Roast - Boneless, Rolled, Netted, 1.1-1.2kg per portion, price per portion
The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into chops. Lamb shoulder is often used for stew and casseroles. Ground lamb often comes from the shoulder.
Lamb Shoulder Roast Recipes
|Typical values||per 100g|
From one of the world's cleanest and purest environments, our lamb is reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms on the East Coast of the North Island, which are the highly productive rolling lowlands with a mild climate. This along with the long and even growing season of the North Island, and the purity of the environment delivers an abundance of lush pasture and clean water, giving the perfect combination for consistently tender, natural lamb, full of flavour and goodness. Our lamb is sourced from private, quality-driven farmers, with sustainable farming practices, proud of their history, quality and reputation. The lambs are grass fed on open pastures and are not given any genetically modified products, absolutely no hormones or antibiotics. New Zealand Lamb has only 6% fat and has one and half times more iron than pork or chicken breast.
Our lamb is Halal certified.
The lamb is vacuum packed and air freighted to ensure the product arrives in optimum condition.