Lamb Shoulder

Lamb shoulder is a flavorful, tender part of the lamb, loaded with rich meat, fat and connective tissues providing it a unique, succulent flavor. This tender meat is appreciated in many gastronomic traditions across the globe and can be used in a multitude of dishes like pot roasts, stews, and pulled lamb. The secret to getting the most out of lamb shoulder lies in slow cooking. Over high heat, the exterior of the meat would char and become hard while the inside remains raw. This is one of the key areas where people go wrong when cooking lamb shoulder. Slow cooking allows the heat to penetrate gradually, rendering the fats and breaking down tough connective tissues, resulting in tender and juicy meat. Equally important is the appropriate seasoning. Seasoning the meat well in advance can help bring out its flavor more intensely. A good marinade can also contribute to tenderizing the meat. A simple marinade could be a mix of olive oil, rosemary, garlic, salt, and pepper. A lesser known trick when roasting lamb shoulder is to create a bed of vegetables, like potatoes or carrots, at the bottom of the roasting pan. These vegetables not only prevent the meat from burning at the bottom but they also absorb the flavorful juices that drip from the meat, turning into a delicious side dish.