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Meat taken from the shoulder of lamb from Tasmania, Australia. It is cut in-house at Meatkrafters and typically includes the blade bone and the upper part of the arm bone.
This cut is known for being flavorful, but also a bit tougher than some other cuts of lamb. It may be cooked in a way that involves slow-cooking or braising, which can help to break down the connective tissue and make the meat more tender.
The shoulder can also be cut into smaller cuts, such as shoulder chops or shoulder steaks, which can be grilled, pan-fried or roasted.