guide to lamb cuts

boneless lamb shoulder

lamb boneless shoulder
lamb shouldersection

Boneless shoulders are a slightly less tender, higher fat alternative to boneless or bone-in lamb legs. Succulent and moist when braised or slow-roasted whole, shoulders are a versatile cut that's also commonly used for stew or kebabs. Grinding produces an adaptable blend that’s 85% lean, 15% fat which is ideal for burgers, meatballs, kofta and more.

Applications: braise or roast whole, cube for stew or kebabs, grind.



fat content

Related Cut Guides:

suggested dishes:

lamb shoulder harissa

Harissa-Roasted Lamb Shoulder

lamb stew

Lamb Stew with Ras El Hanout Cashew Cream, Slow Roasted Tomatoes & Fried Chickpeas

lamb burger

Lamb Burger with Preserved Lemon Aioli & Tomato Jam