Lamb Shoulder, Bone-In (Australian)
100% grass-fed, Australian lamb. One of the more esoteric cuts that cookbooks will recommend you ask for at the butcher's shop, this lamb shoulder roast is a favorite for slowly roasting in a moist braise until the meat falls off the bone.
Just the facts
- 100% grass-fed
- Humanely raised on spacious pastures
- No antibiotics or hormones from birth
- Healthy source of lean protein, minerals and B vitamins
- Delicious, sweet, tender meat
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
The hard-working shoulder muscles make this cut tougher than the glamorous, tender lamb rack or loin. But it has its own delicious secrets tucked into the cartilage, bone and generous intramuscular fat.
When slow-braised, the shoulder reveals rich gelatin and juices that create a sticky sauce in the pan. The fork-tender meat holds deep flavor. And it's forgiving; hard to overcook, just leave it in the oven for a few hours, and come back to a glistening and glorious roasted lamb shoulder.
Serve with seasonal vegetables, whether of the root variety, sweet peas or fresh fava beans. A rustic loaf of bread will come in handy to soak up the pan juices.