Description
Cut from the upper portion of the shoulder and generally contains a higher amount of fat which provides tenderness and flavour to the meat, the BLADE ROAST can be grilled or sautéed and even slow roasted in a low hour for a melt-in-the-mouth result. When grilling or sautéed, pounding and marinating helps ensure a tender and flavourful bite.
Check out this RECIPE which gives you options for slow oven cooking, pressure or slow braising option!
Approximately 1.8 kg pieces
