Lamb Shoulder

The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into chops. Lamb shoulder is often used for stew and casseroles. Ground lamb often comes from the shoulder.

Preferred Cooking Methods:

• Roasting

• Broiling

• Pan FryingS