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What cut of Lamb is best for Slow Cooking?
- Lamb Shoulder – unsurprisingly a tough and well used muscle, it’s great for cooking low and slow until it literally falls off of the bone.
- Lamb Shanks – the top of the leg, always very lean. Each shank produces a perfectly portioned and amazingly flavoursome meal for one!
- Lamb Neck – a fattier cut, but after being slow cooked you’ll be left with amazingly tender and flavoursome meat.
