Lamb Shoulder



Lamb shoulder is cut from the entire shoulder of the lamb. These cuts can be slow roasted whole, cut into steaks or cubed for soups and other dishes. The cut is usually square shaped and includes sections of the rib bones, shoulder blade, and arm tissue. This cut of meat can be fairly inexpensive and easy to cut up for soups or fried in small pieces.


Lamb soup:

Cube lamb from the shoulder section and season with rosemary, thyme, pepper and salt. Place Lamb cubes into a saucepan with oil and brown. Add Worcestershire sauce for taste and let simmer with soup stock for 20 minutes after lamb is fully browned. Add cooked vegetables for extra flavor.

Roasted Lamb shoulder:

Season the lamb shoulder with rosemary and place in a roasting pan with potatoes, brussels, cabbage, carrots, salt and pepper. Heat your oven to 160°C and rub oil over the entire roasted lamb shoulder. Cook the lamb shoulder and vegetables for 3-4 hours until the meat pulls away with a fork. Cut into portions or simply shred the meat off the bones to be used in a variety of dishes.