Meat · Lamb & goat

Lamb shoulder

Rich, marbled lamb shoulder, bone-in or diced; ideal for slow roasts, curries, tagines and stews.

Also called: lamb stew meat, diced lamb

A kind of lamb

What it is

Lamb shoulder is the front leg and shoulder, a hard-working, well-marbled cut with connective tissue that melts into tenderness with slow cooking. Diced shoulder is the standard 'stewing lamb'. It is fattier and more forgiving than leg.

How it’s used

Rogan josh, korma and other curries
Tagines and Irish stew
Slow-roasted whole shoulder
Biryani and plov
Kleftiko and mansaf

Characteristics

Taste: Rich and savoury.
Texture: Succulent and tender after slow cooking.
When cooked: Needs 2 hours or more of gentle cooking; bone-in roasts can go 4–5 hours at low heat.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Indian, Pakistani, Moroccan, Irish, Greek, Afghan, Jordanian, Uzbek

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.