Lamb Shoulder
Limited Availability at both Asheville and Charlotte Locations | Call ahead to inquire about availability | Or join our newsletter to get updates
Lamb Shoulder
Lamb shoulder, with the bone left intact, is a flavorful and versatile cut from the upper foreleg of the lamb. This cut features well-marbled meat surrounded by a layer of fat, adding richness and flavor when cooked. Ideal for slow roasting, braising, or stewing, lamb shoulder results in tender, succulent meat that falls off the bone. Additionally, this cut is exceptional for lamb curries, infusing the dish with deep, savory flavors. If you prefer a boneless option, just ask your butcher, and we will gladly debone it for you.
Cooking Notes
When cooking lamb shoulder (bone-in), consider slow-roasting or braising methods to achieve tender and flavorful results. Season the shoulder with salt, pepper, and herbs before roasting at a low temperature (around 300°F to 325°F) for several hours. Alternatively, braise the shoulder in a flavorful liquid (such as broth, wine, or tomato sauce) on the stovetop or in the oven until the meat is fork-tender. Allow the lamb shoulder to rest before carving and serving with accompanying vegetables or grains for a hearty meal.
How to Prepare
Roasted
Smoked
Braised
What to Expect
Lamb shoulder (bone-in) is obtained from the upper foreleg of the lamb. This part of the lamb contains a combination of muscles, connective tissue, and marbled fat, making it well-suited for slow cooking methods. The bone-in nature of the cut enhances flavor during cooking and helps retain moisture, resulting in juicy and tender meat.