Lamb Shoulder

Lamb shoulder is flavorful and ideal for slow-cooking, thanks to its collagen-rich content.

Flavor

How to use it

Braised Tenderness. Low heat converts collagen in lamb shoulder to gelatin, making it tender and juicy.

Flavor Fallout. Searing lamb caramelizes sugars, adding complexity to your dish.

Common mistakes

• Quick cooking results in tough meat due to unconverted collagen.
• Skipping searing reduces flavor due to fewer Maillard reactions.

What goes with lamb shoulder

• Rosemary. Rosemary's pine-like aroma cuts through lamb's rich fattiness.
• Mint. Mint's menthol cuts through the fat in lamb shoulder.
• Harissa. Harissa's smoky heat stands up to the rich, gamey flavor of lamb.
• Preserved Lemon. Preserved lemon's salt and brightness cut through lamb's fat.
• Anchovy. Anchovy dissolves into the meat as it roasts, adding savory depth without a fishy taste.
• Cinnamon. Cinnamon's warm sweetness balances lamb's strong, gamey flavor.
• Coriander Seed. Coriander's citrusy, warm notes balance the rich fat of lamb.
• Couscous. Couscous soaks up lamb's braising juices and spices.

Try tonight

• Slow-cook into lamb stew for a hearty meal.
• Roast with herbs and garlic for a savory dinner.
• Dice into kabobs for grilling.

Storage

Refrigerate raw lamb shoulder for up to 3 days or freeze it for longer storage.