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BONE IN LAMB SHOULDER (+/-200GMX15PKT )

BONE IN LAMB SHOULDER (+/-200GMX15PKT )
BONE IN LAMB SHOULDER (+/-200GMX15PKT )
BONE IN LAMB SHOULDER (+/-200GMX15PKT )
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BONE IN LAMB SHOULDER (+/-200GMX15PKT )
BONE IN LAMB SHOULDER (+/-200GMX15PKT )
BONE IN LAMB SHOULDER (+/-200GMX15PKT )
BONE IN LAMB SHOULDER (+/-200GMX15PKT )

Lamb Shoulder is a cheaper roasting joint than Leg of Lamb because the shoulder has more fat, and needs low and slow roasting to render it out. ... “Épaule d'agneau” in French, while it literally just means “Lamb Shoulder”, is a French cut that means half a shoulder that has been boned, rolled and tied to hold it together.



Weight X Quantity
200GMX15PKT

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