About this cut: Lamb shoulder is a well-worked muscle with more fat marbling than the leg, which keeps it moist and flavourful through long cooking times. The connective tissue breaks down into gelatin during a slow roast or braise, producing a rich, tender result. Best suited to tagines, slow braises, and oven roasts where time does the work.
Where it comes from: Sourced from Gisborne pastures on New Zealand's North Island, where high rainfall keeps the grass lush year-round and lambs graze close to the Pacific Coast. View our sourcing page.
How it gets to you: Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it: Thaw in the refrigerator overnight. Season generously and roast at 160°C for 3 to 4 hours, or braise in stock with vegetables until the meat falls from the bone. Rest for at least 15 minutes before pulling or carving. Try it in our Lamb Shoulder Rendang recipe.
Good to know
- Halal-certified
- 100% grass-fed; pasture-raised
- Serves 4-5
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as: Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb Collection.
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