Lamb shoulder

Description

Lamb shoulder is a juicy, well-marbled piece of meat with an intense, slightly sweet, and subtly gamey flavor; it usually comes bone-in or boneless, with a color ranging from pink to dark red and a visible layer of fat that adds depth of flavor during long cooking. The meat provides high-quality protein and important micronutrients such as iron, zinc, vitamin B12, and niacin, and pasture-raised lamb can contain beneficial fatty acids and compounds like CLA; its moderate fat content makes it worthwhile to practice portion control and lean trimming for a balanced diet. Shoulder is great for long braising, low-temperature roasting, confit, stews, curries, or ground for meatballs and casseroles; it pairs well with rosemary, garlic, mint, cumin, yogurt, and root vegetables. Store in the refrigerator for 3–5 days (ground for 1–2 days), preferably tightly wrapped or vacuum-sealed, and for freezing, keep in an airtight container for up to 6–9 months (ground for 3–4 months) and thaw slowly in the refrigerator.