Lamb shoulder Roast Boned and Rolled Weight:1kg let the steaks rest for

let the steaks rest for at least 5 minutes after cooking—this allows the juices to settle for a succulent

The Prime Fillet Cut: Sourced exclusively from the center-head of the tenderloin for consistent thickness and quality

earthy sweetness that is far more subtle than traditional farmed venison

and a light white wine jus

Venison is a very lean meat

Lamb shoulder Roast Boned and Rolled Weight:1kg let the steaks rest forExperience the ultimate in succulent, melt in the mouth texture with Stack Butchers Boned and Rolled Lamb Shoulder. While the leg is lean, the shoulder is the choice of chefs and connoisseurs for its incredible marbling and deep, sweet flavour that develops beautifully during slow cooking. Our master butchers meticulously remove the bone and roll the joint, securing it to ensure an even cook and effortless carving. Sourced from the finest grass fed