Description Cooking Instructions Storage Advice We render down all the fat from our grass fed beef and chill it down into a handy bar. Use this instead of processed oils, it has tremendous links to health benefits as it contains minerals and nutrients that other fats don’t. Roughly 100g per bar Due to its great fat marbling, lamb shoulder is one of the most flavourful cuts. Easier to cook than the leg, simply slow roast for deliciously sweet melting meat. The boned and rolled option is ready to pop in the oven.Take your meat out of the fridge at least 1 hour before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked. Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.Average shelf life: 2-3 days.Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
