Coastal Lamb is produced in New Zealand by a group of 17 family farms. Salt from the Pacific Ocean and Tasman Sea is carried onto the grasses of the farms by coastal winds. These salt laden winds continually dust the herb filled pastures the lambs grow up eating. This flavorful, ample cut consists of nicely marbled meat that has a pronounced sweetness. Long slow roasting or braising brings out the best in our delicious Coastal Lamb Shoulders. Our boneless Shoulders are perfect for stuffing, followed by a long slow roast in the oven. To feed a crowd try slow cooked pulled lamb shoulder served in buns with a crunchy winter coleslaw.