New Season Sussex and Surrey Lamb.

Try cooking this slowly, 140°-145° for six hours skin side up, seasoned with salt and pepper, in a baking tray with a wire trivet or two onion halved.

The meat will just fall of the bone, (like pulled pork) and makes a great roast.

Will feed six for one meal, or three with enough leftovers to make a brilliant Shepperds Pie for the next day.

New Seasons Shoulder of Lamb 2kg

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