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A favourite cut of lamb for roasting. A whole leg is ideal for serving many people, and yields plenty of lean, tender meat.
Great for roasting, on or off the bone, it has more fat than the leg but not as much as the shoulder. A boned loin is ideal for stuffing.
The shoulder is great for slow roasting, and can be boned and rolled.
Great for for stews and slow-cooking. The shank contains collagen and when cooked slowly, gives the meat a soft texture.
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