Shoulder Blade (on the bone)

• Fully matured Pendle Lamb
• Expertly butchered
• Fantastic flavour and very succulent when slow cooked

Cut and prepared to order.

Cooking Instructions

Place in a roasting tin with a small quantity of water. Cover with foil and cook on a low heat until tender, a minimum of 3 hours.

Serving Suggestion

Serve with mashed potatoes, vegetables and gravy.

Suggested Portion

180-250g (un-cooked weight per person)