A delicious cut with the bone in and neck fillet left on. The shoulder boasts some of the best meat on the animal. Leaving the neck fillet and bone in takes it up another level once cooked. 


Roast long and slow. The meat will gradulaly tendersie until you can pull generous helpings of rich, succulent meat off the bone. Pulled lamb. 


  • Approximately 1.5 kg of lamb shoulder, richly marbelled with fat. This is a real treat to roast for friends and family, and have as a traditional sunday roast with mint jelly and roast veggies. Or give it a middle-eastern twist, by cooking pulled lamb served with dips, flatbreads and pickles!