Taken from the front quarter, lamb shoulder tends to be slightly tougher than the leg (animals tend to put most of their weight on their front, working the front muscles more than those further to the rear; thus the front muscles are naturally tougher with higher protein distribution). That said though; tougher cuts generally have a lot more flavour than softer cuts and lamb is no different, the shoulder has much more flavour than the leg. Especially enjoyed with a curry recipe.
Cooking guidelines depend on recipe. Refer to recipe for cooking guidlines.
Oven (From Chilled):
- Preheat oven.
- Place lamb shoulder on top shelf.
- Cook for 30 minutes.
- Remove lamb shoulder and wrap in foil.
- Cook for a further 4 hours (or until the meat pulls away friom the bone).
- Suitable for home freezing.
- Freeze as soon as possible after purchase.
- Defrost thoroughly.
- Do not refreeze and use on same day once defrosted.
- Do not cook from frozen.