Lamb, Shoulder

Shoulder is one of the traditional roasting joints, although it's often sold as two separate joints blade and knuckle with different major bones and therefore different serving cuts. Today, the knuckle bone itself is becoming more popular as a distinct cut because it's full of flavour when casseroled and served straight away.

Shoulder is relatively costly as a lamb cut, even more so if you buy it boned and rolled. The price represents the quality of the meat from this cut and the amount of work the butcher has to put in to the preparation.

Many butchers will also bone shoulder and trim off the back fat to sell the meat as lean cubes for curries, kebabs and casseroles.

Because these muscles get a lot of exercise, the meat is tougher and more flavourful than the loin or hind leg. It also has more connective tissue, veins of fat, and many bones. Shoulder cuts are usually cooked using moist heat.

Bone in shoulder roast can be used in a variety of recipes and is a more economical cut than leg roast. Although many cooks believe that a bone in roast produces better flavour, the complex bone structure of the shoulder makes it difficult to carve.

Make sure you remove all bones before feeding your dog any lamb.
 

Lamb Leg Loin Neck Rack Shank Shoulder Chops

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