Lamb Shoulder, Bone-In (Salt Meadow Lamb)
Frozen / 1 Piece (8 lb avg)
This bone-in lamb shoulder includes the neck and front shank and offers a truly flavorful experience when braised. As this is a chef cut, some butchery is required. Exclusive to D’Artagnan. Salt Meadow™ Lamb is exceptionally tender, rosy in color and exquisitely flavored, never given antibiotics or hormones, and raised humanely. The unique diet, inspired by traditions from coastal Normandy, includes seaweed which contributes to the remarkable taste and texture.
Just the facts
- Exquisitely tender lamb
- Unique hybrid breed: Île de France and Arcott Rideau
- No antibiotics or hormones from birth
- Humanely-raised and third-party certified
- Unique diet includes grass, grain and seaweed
- Raised to 6 months
- Dry-aged for at least 7 days
- Ships in an uncooked state
- Product of Canada
- 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
If you like lamb, our Salt Meadow™ Lamb will be a taste revelation. At first glance, you might not be sure that it is lamb because of the rosy color, paler than you are accustomed to.
But this is entirely different lamb: exquisitely tender in texture and mild in flavor. Salt Meadow Lamb is inspired by pré-salé lamb from the coastal regions of Mont-Saint Michel in Normandy, where the flood-prone seaside pastures contain distinctly high levels of sodium and iodine. The lambs raised on these grasses are renowned for their tenderness, as the minerals affect the meat on a cellular level, giving it a fine grain and the ability to retain more moisture.
Our farmers in the Gaspé Penisula of Quebec reproduce this effect with their proprietary process and diet, which includes Nova Scotia seaweed. The resulting Salt Meadow Lamb has only been available to our chefs, but now it’s your turn to experience this incredible lamb at home.
This is a chef's cut, and appropriate for the experienced home cook, with the ability to butcher it down, and a large enough pot or roasting pan to braise the meat.
Because this lamb shoulder includes the neck and front shank, both full of connective tissue, it is the perfect candidate for braising. Expect a lovely and viscous sauce as a result, and the possibility of bone broth.
Cooking & Serving
Best when braised, this shoulder cut has the added bonus of coming with the neck and front shank - both of which are sought after by chefs as individual cuts. That's because, although they don't have a lot of meat on them, these cuts contain connective tissue and bone, both of which contribute to a more flavorful braise, and lovely thick sauce.