Fork-Tender Slow RoastBone-In Lamb Shoulder (Oyster Cut for 12-Hour Roasting)
Richly marbled bone-in lamb shoulder. The ultimate cut for fork-shredded Greek lamb roasts.
Master Butcher Provenance & Description
The forequarter oyster cut retains the blade bone, providing internal structure while rendering deep collagen throughout long, slow roasting. Seasoned simply with garlic and oregano, the meat collapses into tender shreds under a fork.
Country of Origin:
Pasture-Fed Australian Lamb — NSW 2642.
Allergen Information:
100% Australian Lamb. Nil allergens.
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