Bone-In Lamb Shoulder
Bone-in lamb shoulder comes from the upper front leg and shoulder blade of pasture-raised lamb at Grimshaw Farms in Ware Shoals, SC. This cut features rich marbling and connective tissue that melts into gelatin during long, slow cooking—yielding deeply savory, fall-apart meat ideal for hearty dishes.
Cooking Tips:
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Low & slow roast: Preheat oven to 300°F. Rub the shoulder with oil, salt, and pepper, then roast in a covered Dutch oven for 3–4 hours until the meat easily pulls from the bone.
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Classic braise: Brown shoulder pieces in batches, then braise in stock, red wine, or tomato sauce with aromatics (onion, carrot, celery) for 3 hours until fork-tender.
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Smoked shoulder: Rub with your favorite barbecue blend, smoke at 225°F for 6–8 hours, then rest and shred for sandwiches or tacos.
Seasoning Suggestions:
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Herb & garlic: Smash garlic with chopped rosemary, thyme, olive oil, salt, and pepper; massage into the meat before cooking.
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Moroccan spiced: Combine cumin, coriander, smoked paprika, cinnamon, and a pinch of cayenne; coat the shoulder for warm, aromatic flavor.
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Citrus-garlic marinade: Whisk orange juice, lemon zest, garlic, oregano, and olive oil; marinate shoulder overnight for bright, tender results.
Pro Use:
Perfect for chefs and caterers crafting pulled-lamb sliders, savory stews, or gourmet tacos; also ideal for wholesale to delis and meal-kit providers seeking a versatile, flavor-forward cut.
