Lean diced lamb shoulder, trimmed and cut ready for the pot. Shoulder is the right cut for slow cooking — the connective tissue breaks down over time into something rich and tender, where a leaner cut would just dry out. Ideal for stews, curries and tagines. Brown the pieces well, then simmer gently for 1½ to 2 hours until tender. It's also well suited to a longer, slower cook. Gluten free. Prepared fresh daily by our butchers at Windsor Meats Malvern. Available in 250g, 500g and 1kg.
