Pasture Fed Free Range Lamb Shoulder (Bone In)
Beautiful, perfect pulled lamb. Slow cook and pop the bone out once finished. Cook at 150 degrees for a minimum of three hours. Cook with a good quality stock with some fresh herbs, making sure you seal the tray. Make a reduction with the juices left over in the pan. If you have any leftovers it’s fabulous for tacos, or a lamb raggu.