Provenance grass-fed lamb shoulder (bone-in)

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We source our lamb from Provenance, a farm situated in New Zealand’s high country that has completely transformed traditional farming.
At Provenance, comprehensive farming protocols ensure the biological life of the soil is constantly replenished so the land can be preserved for future generations. Sustainable land use is helped by natural inputs, minimal use of fertilisers and careful grazing.
Lambs are raised and cared for in a natural environment, freely ranging across hills and paddocks as they graze. They are well looked after and treated humanely and with respect. The result is exceptionally healthy animals.
Grass-fed meats are a healthier choice than grain-fed, and lamb is no exception. Lamb raised on natural pastures contain more omega-3s, which are beneficial for good heart health. In addition, lamb’s low carbohydrate content also makes it an excellent choice for keto diets.
Provenance lamb is 100% grass-fed and is free of antibiotics, GMOs and hormones. It has a distinctly delicate flavour that is less “gamey” than other lamb. A subtle sweetness complimented by ‘nutty’ undertones speaks of the unique terroir in which the lamb is raised. A silky smooth texture and fine marbling deliver wonderfully succulent, tender meat, with a clean finish on the palate.
Cooking Tips
Lamb shoulder is a great cut for sharing. The bone has been left in, which means more succulent and sweeter meat.
Bring out the best of the lamb’s natural flavours by slow roasting. For the more adventurous, the shoulder can be prepared in the same style as the Cantonese classic of barbecue pork. Just follow this simple recipe created by 178 Degrees' own consultant chef for a creative interpretation of Hong Kong cuisine.
The single piece of oyster-cut shoulder has the blade bone in, but shank removed. Each piece weighs between 1.0kg and 1.2kg, and is vacuum-packed for freshness and convenience.