Lesser known than leg of lamb, lamb shoulder roast is, in fact, just as delicious and even easier to cook! Try one out for your next dinner party.
Lamb shoulder roast is cut from the front shoulder of the lamb and consists of bone-in meat, fat, and connective tissue. The shoulder meat is far more marbled than the leg meat, which means that this roast is even juicier than a leg of lamb. Our Icelandic lamb spends its entire life on pasture which makes for mild-tasting meat and fat full of nutrients.
Lamb shoulder roast is simple to prepare. All you need is time and patience.
This cut benefits from a low and slow roast in the oven. Season with your favorite spices and herbs, then roast in a 325°F oven until the internal temperature is 185°F or above. The goal with lamb shoulder is to get fork-tender meat that can be shredded, rather than medium-rare slices.
Lamb shoulder would also be delicious prepared on the grill or in the smoker. It’s a classic cut in Greek cuisine where it is grilled and in Middle Eastern cuisine where it is slow roasted or braised. Honestly, it’s hard to go wrong with a lamb shoulder.
Each Plumb Rocky Farm bone-in lamb shoulder weighs roughly two and a half pounds which is enough for four to six people.
** Icelandic Sheep are a heritage breed. They are the oldest purebred lamb and have a more mild flavor than other breeds. Our pasture-raised lambs eat a 100% grass diet which results in delicious, nutrient-rich meat. **
