A bone-in shoulder is prepared from the forequarter by removing the neck, breast and foreshank. Because it comes from a well-exercised part of the animal it has plenty of connective tissue. This cut provides is best cooked using low, slow methods. As the connective tissue dissolves it combines with juices from the bone, delivering a tender and flavoursome result. ( Quantity of 1 will include 1 x 2.3kg portion )