Lamb shoulder

Lamb shoulder is a cut taken from the front of the lamb, specifically the blade area. It contains more fat and connective tissue than the leg, making it ideal for slow roasting or braising, during which it becomes wonderfully tender and juicy. The meat is richly aromatic and full of flavour. The shoulder can be roasted whole or boned out and stuffed with herbs, garlic or vegetables. It is also excellent for stews and ragouts. It is a popular ingredient in Greek, Moroccan and Spanish cuisines, where slow cooking brings out all of its flavourful qualities.