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Lamb Shoulder (Whole)
Lamb Shoulder (Whole)
A whole Dorper cross lamb shoulder, cut to take in the full shoulder with its blend of lean meat and intramuscular fat. That fat is what keeps the meat juicy right through a long cook.
Slow roast it or braise it until the meat pulls apart with a fork. It is also a strong choice for a South African potjie when you want more meat than a shank gives you.
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Frequently Asked Questions
Should I roast or braise a whole lamb shoulder?
Either works, and both need time. Slow roasting gives you a browned outside with meat that pulls apart. Braising in liquid gives you a softer result and a sauce. What shoulder does not suit is fast, high heat cooking.
What is the difference between lamb shoulder and leg of lamb?
Shoulder carries more intramuscular fat and connective tissue, which makes it better for slow cooking and pulling apart. Leg is leaner and holds its shape, which makes it the better cut for carving into slices.
Can I use lamb shoulder for potjiekos?
Yes. The fat content and connective tissue in shoulder suit the long slow cook of a potjie, and it gives you more meat per pot than shank does.