Lamb shoulder
A forequarter cut with fat and connective tissue that keep slow roasts succulent.
What it offers and why to use it
A forequarter cut with fat and connective tissue that keep slow roasts succulent. Roast slowly with a little liquid, then uncover to brown. Rest before separating meat from the bone.
A forequarter cut with fat and connective tissue that keep slow roasts succulent.
From shopping to cooking
Choose
Choose a trimmed shoulder that fits the roasting dish and check bone-in weight; it is not the edible weight.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and observe the use-by date. Thaw in the fridge.
Prepare
Roast slowly with a little liquid, then uncover to brown. Rest before separating meat from the bone.
How to make the most of it
Good pairings
Pairs with onions, vegetables, potatoes and herbs.
How to substitute it
Change cuts only when adjusting fat, edible yield and cooking time.
Recipes with lamb shoulder
Orange-roasted lamb shoulder with salad
Slow-roasted lamb with orange, garlic and rosemary, accompanied by a simple fresh salad.
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