The lamb shoulder is a large cut of meat found around the animal’s forequarter and front leg area. It’s a primal fore saddle cut from the upper foreleg and shoulder area. Due to its substantial marbling and bone, lamb shoulder is delicious and versatile, offering a range of culinary possibilities. It’s one of lamb’s most flavourful cuts; in other countries, it’s known as the ‘shoulder of lamb’.

The cooking and eating characteristics of lamb shoulder are unique. This hard-working muscle group produces flavourful meat, but it does require a bit more time to become tender. This unique trait makes it best when cooked low and slow, enhancing its flavour. It’s commonly used in stews, with the bone adding an extra depth of flavour. Alternatively, it’s excellent for roasting after marinating, offering a different but equally delicious culinary experience.

The preferred cooking techniques for lamb include roasting, grilling, and braising. Lamb shoulder, in particular, benefits from slow cooking to make it tender. It’s recommended to slow-cook or slow-roast the lamb shoulder for maximum flavour.

As for the nutrient values of lamb shoulder per 100 g serving:

• Calories: 275 kcal
• Protein: 22.42 g
• Fat: 19.89 g
  • Saturated Fat: 8.405 g
  • Polyunsaturated Fat: 1.613 g
  • Monounsaturated Fat: 8.136 g
• Carbohydrates: 0 g
• Cholesterol: 92 mg
• Sodium: 228 mg
• Potassium: 250 mg

Lamb’s high-quality protein makes it an excellent choice for those looking to maintain a low-carbohydrate, high-protein, and healthy-fat diet. Additionally, it’s a source of iron, zinc, and vitamin B12, further enhancing its nutritional value.

Ingredients

• Shoulder of lamb
• Water
• Salt

Equipment

• Slow cooker

Instructions

1. Liberate the lamb from the bondage of the plastic wrap.
2. Use a knife to dissect the joint to help fit into the slow cooker.
3. Add the meat and bones into the slow cooker.
4. Add a cup of water and some salt.
5. Turn on the slow cooker and cook for about 10 hours.
6. Remove the meat and bones from the slow cooker.
7. Pass the cooking liquor through a sieve.
8. Preserve the cooking liquor in a bowl and refrigerate it.
9. A layer of hardened fat will be evident the next day. The fat can be used for cooking or discarded.
10. The lamb meat can be pulled with forks or left in small chunks.

Dinner preparation

1. There is enough meat for about six meals.
2. Tonight, all I wanted was some of the meat from the bones.
3. I ripped into it and tore the meat from the scapula and humeral head.
4. It was delicious with some flaky salt.