Lamb Shoulder – Boneless

Description

A primal cut taken from the forequarter or front half of the lamb. Due to the location and natural function of the shoulder, these cuts contain a high amount of muscle tissue. When cooked to perfection this economical cut offers optimal tenderness and flavor.

Due to the inherent tenderness of lamb, it is often suggested to employ dry cooking methods–no steam, water, wine or broth. When cooking shoulders, dry methods will do the trick, although moist heat such as braising will render the fat and soften tissues resulting in optimal tenderness. Shoulder cuts are often used for recipes that call for longer, slower cooking methods such as slow-roasting or stewing.