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Shoulder of Lamb 1KG

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Lamb shoulder is prepared from the forequarter by removing the neck, breast and foreshank. Because it comes from a well-exercised part of the animal it has plenty of connective tissue. This cut provides is best cooked using low, slow methods. As the connective tissue dissolves it combines with juices from the bone, delivering a tender and flavoursome result. Butchered with Bone in. 

Nutritional Value Per 100g:

  • Energy 878kJ  211kcal
  • Fat 15g
  • of which saturates 6.3g
  • Carbohydrate 0.0g
  • of which sugars 0.0g
  • Fibre 0g
  • Protein 19g
  • Salt 0.25g

GRN Number:6300
GRN Reared:GB
GRN Slaughtered:GB2763
GRN Produced:GB2763

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