Australian Lamb shoulder boneless

Lamb shoulder needs long, slow and moist cooking to tenderize it.

Like leg, the shoulder works hard, so it is full of flavor but can be tough if undercooked or cooked too quickly.
Lamb shoulder is commonly used in stews and casseroles, and ground lamb also often comes from the shoulder.

Cooking methods: Braising, Stewing, Sautéing or Grilling

145,000 KIP per kg