£12.50 — available on subscription
The price varies depending on the weight of the pack.
Out of stock
Very popular all year round. Use it to make a tagine with North African spices and flavours, make a curry with cumin and yogurt, or marinade and do lamb kebabs on the BBQ. Traditionally taken from the shoulder of the animal the meat is well marbled full of intramuscular fat which bastes the meat during cooking releasing all that pasture fed loveliness into the dish you are cooking.