Lamb shoulder

This is a kind and juicy joint which can be cooked in a diversity of ways. Whole shoulder of lamb can be roasted, braised or stewed with root vegetables, stock, wine or cider and herbs and spices. Boneless shoulder can be cubed for stews, kebabs and pies and it can also be made into mince .Lamb shoulder square cut whole is a square-shaped cut containing arm, blade, and rib bones. The thin, paper like outside covering is called fell. This cut is usually prepared by roasting. Lamb shoulder blade chops are cut from the blade portion of shoulder and contain part of the blade bone and backbone. They are usually prepared by braising, broiling, griddling, pan broiling, or pan frying. Lamb shoulder arm chops are cut from the arm portion of shoulder and contain cross-sections of round arm bone and rib bones. They are usually prepared by braising, broiling, griddling, or pan-broiling. Lamb shoulder neck slices are cross-cuts of the neck portion containing small round bone. Lean meat is interspersed with connective tissue. Neck slices are typically prepared by braising with a toast of vegetables.