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Rich, succulent, and deeply flavoured, these Jacob hoggets are slowly reared on the grass pastures of the Welland Valley in Leicestershire.
The Jacob breed is known for its generous fat cover and excellent marbling, qualities that make the shoulder particularly well suited to slow cooking. Roasted gently on the bone, the fat renders gradually, basting the meat and producing a texture that becomes tender and yielding, with a depth of flavour that builds as it cooks.
A classic joint that rewards patience and care, this is a cut made for sharing.
A whole shoulder will generously feed up to 8 people.
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