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This is page 1 of 1 (This thread has 2 messages.)
Shoulder isn't the most tender cut so you will need to cook it for a long time and on a low heat. I like this recipe as it's really tasty...f you dont like the herbs then just rub in some salt and cracked pepper...it's gorge with or without.
We are cooking lamb (shoulder) at the weekend for the first time. I want to use the leftovers for stew (that could also be frozen) anyone have any tips or recipies?
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