Lamb Flaps 1kg Ruffle fat slow simmering turns the connective

slow simmering turns the connective tissue into gelatin

Slow roasting or barbecuing renders them tender and juicy

Pork topside is a lean cut from the inside of the hind leg

Pork spare ribs are cut from the belly side of the ribcage and consist of long bones with layers of meat and fat

Boneless pork shoulder comes from a well-used part of the animal with a mix of meat and fat

Lamb Flaps 1kg Ruffle fat slow simmering turns the connectiveLamb flaps contain layers of fat and can be tough. Treat them like pork belly slow cooking renders the fat and tenderises the meat, producing rich, succulent results perfect for shredding or roasting.