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About The Cut
Lamb Shoulder
Lamb shoulder is one of the most flavourful and versatile cuts of lamb, perfect for slow cooking and hearty dishes. Taken from the forequarter, lamb shoulder is a well-exercised muscle with generous marbling, connective tissue, and a rich, slightly gamey flavour that intensifies with long cooking times. We love using part boned lamb shoulder in Mediterranean and Middle Eastern dishes, where herbs, spices, and slow cooking bring out the best in this cut!
Owton’s Top Tips!
Our 1.3–1.4kg Part-Boned Shoulder of Lamb is packed with rich, deep flavour. Perfect for slow roasting, this cut combines the tenderness of the meat with the richness the bone provides, making both cooking and carving a breeze.
For the best results, cook the shoulder low and slow at 160°C for 3 to 3.5 hours, adding garlic, rosemary, and a splash of stock or wine to enhance the flavours. The slow roast brings out the natural juiciness of the lamb and helps tenderise the meat. Be sure to rest the lamb for at least 10–15 minutes before serving, as this allows the juices to redistribute for maximum flavour and tenderness.
This cut is fantastic for a Sunday roast or used in pulled lamb wraps for a casual but delicious meal. Store in the fridge for up to 3 days, or freeze it on arrival to lock in its freshness.