Description
A versatile Australian lamb cut with rich, savory flavor and a naturally tender texture when cooked slowly. The square-cut shoulder is well suited to hearty preparations such as slow-roasted lamb shoulder, braised lamb, lamb tagine, pulled lamb, or slow-cooked lamb served with roasted vegetables. Its balance of meat and connective tissue allows it to develop deep flavor and a tender, juicy texture during long, gentle cooking. Store frozen at –12 °C and do not exceed warmer temperatures.
How to Cut
For roasting, the shoulder can be kept whole to retain its moisture and develop a tender, pull-apart texture. For stews, curries, and braised dishes, remove excess surface fat and cut the meat into 3–5 cm cubes, keeping some connective tissue and fat for added flavor and moisture during slow cooking. For smaller portions, separate the natural muscle sections and portion them according to the intended preparation.
