Slow cooking lamb shoulder allows the connective tissue of this tough cut to break down over time, rendering it moist, tender and full of flavour. To get the best out of the meat, it should be roasted or braised at a lower temperature for a long time. It can also be boned and cubed for use in casseroles and curries – just make sure it is cooked long enough or the meat will be tough.
Alternatively try braising the lamb shoulder – cover it completely with chicken stock and cook in the oven for the same amount of time.
As Lamb shoulder has a strong flavour, it can stand up to robust spices, herbs and sauces. Instead of garlic and rosemary, try using Moroccan spices such as ras el hanout, or Indian flavours such as cumin, coriander and fennel seed.
What you serve your shoulder with will depend on the flavours you have cooked with the lamb; Bryan Webb pairs his Moroccan lamb with mint and harissa couscous, Tom Aitkens puts his balsamic and thyme-braised shoulder with buttery mashed potato and Geoffrey Smeddle cooks his spiced lamb with chorizo and pearl barley.