This large cut from the top front leg of the lamb has lots of lean juicy meat, the bone and generous marbling keep the meat juicy and the flavour intense. Create your own pulled lamb by marinating a whole shoulder of lamb with garlic, chilli, paprika and cumin. Wrap in foil and cook slowly until the meat pulls away from the bone with a fork and serve stuffed into bread buns, flatbreads or use as a stuffing for filo pastry pasties. Best for: Slow Roasting
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
Highgrove is the private residence of The Prince of Wales and The Duchess of Cornwall, near Tetbury in Gloucestershire. Since 1980