Lamb Shoulder

Name: Lamb shoulder — a flavourful, fairly fatty cut from the front of the lamb, sold whole or halved, bone-in or boneless, and cooked low and slow until it falls apart. It is cheaper than leg and many cooks consider it the tastiest cut.

Description

Shoulder is a working muscle, with more fat and connective tissue than the leg or loin, which makes it succulent and richly flavoured when cooked slowly. It is the cut used for pulled lamb, Moroccan mechoui, Greek slow-roasted lamb, Indian curries, and British hotpots and stews.

It is sold as a whole shoulder (about 2 kg), as a half (blade or knuckle end), or diced. Slow-roasted shoulder, cooked for 4 to 5 hours, is a modern favourite for Sunday lunch, since it can be pulled apart with a spoon.

Main nutrition value

Lamb is a rich source of high-quality protein, highly absorbable iron, zinc, vitamin B12, selenium and niacin, and contains more fat than chicken, mostly in a layer around the cut. Shoulder is fattier than leg, with a good amount of collagen.

How best to be consumed

Lamb shoulder is slow-roasted or braised.

1. Score the fat, season with salt, garlic, rosemary and spices, and roast covered at 150°C for 4 to 5 hours, until it falls apart.
2. Add stock, wine or vegetables to the roasting tin, to keep the meat moist.
3. Rest for 20 minutes, then pull apart with two forks.
4. Dice for stews, curries and kebabs, which need 1.5 to 2 hours.
5. Skim the fat from the cooking juices, and serve with greens, potatoes or flatbread.

Overconsumption could cause…

Lamb shoulder is a rich cut, best in moderation.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
3. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
5. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to seasoned and stock-based dishes.

GroupsLamb and GoatMammals (red meat)High proteinHigh saturated fatLow sodiumRich in vitamin B12Rich in zincFresh

Related foodsLamb Mince / Ground LambLamb ChopLamb LegLamb ShankLamb RackGoat Curry Cuts

Wikipedia — Lamb and mutton, used for origin, naming and history: https://en.wikipedia.org/wiki/Lamb_and_mutton