As the names suggests, this cut comes from the shoulder of lamb. We have removed the shoulder blade, any excess fat and gristle and rolled the meat up into an easy-to-carve joint. This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork.
|Storage Requirement||Refrigerate below 5 degrees|