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Lamb Shoulder – Grass-Fed | New Zealand | 1.25kg
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Free-range New Zealand lamb shoulder from Integrated Foods, 1.25kg. FIANZ Halal certified. Good fat coverage and connective tissue: braises low and slow until it falls apart. Try our Lamb Shoulder Rendang recipe for inspiration.
Description
About this cut:
Free-range, grass-fed New Zealand lamb shoulder from Integrated Foods, Gisborne, New Zealand. FIANZ Halal certified. A slow-cook cut: best braised low and slow until it falls apart. The shoulder has good fat coverage and connective tissue that breaks down beautifully over 4 to 6 hours.
Where it comes from:
Integrated Foods, Gisborne region, North Island, New Zealand. FIANZ Halal certified.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Slow braise in stock, wine, and aromatics at 160 degrees Celsius for 4 to 6 hours. Or pressure cook for 90 minutes. The fat renders out and the meat pulls apart easily. Season with cumin, coriander, harissa, or simply salt and garlic. Try our Lamb Shoulder Rendang recipe.
Good to know
- Origin: Gisborne region, New Zealand
- Free-range, grass-fed; FIANZ Halal certified; no added hormones
- 1.25kg per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Reference nutrition per 100g from Beef + Lamb New Zealand's Nutrition Guide (Massey University research). Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb range.
Frequently asked questions
Yes, this lamb shoulder is Halal certified under FIANZ, New Zealand's national Halal certifying body for meat exports. It is supplied by Integrated Foods from the Gisborne region, farmed free-range and grass-fed with no added hormones, then blast frozen at 1.25kg per pack before shipping to Singapore.
We do not recommend it. At 1.25kg, the shoulder's size means uneven heat penetration if you start from frozen, leaving the centre undercooked while the outside overcooks. Thaw it in the refrigerator overnight, then slow braise or roast so the connective tissue breaks down evenly over 4 to 6 hours.
Our lamb shoulder rendang recipe slow braises the shoulder in coconut milk and spices until the meat pulls apart, which matches this cut's long, moist cooking style well. Braise at 160 degrees Celsius for 4 to 6 hours, or pressure cook for 90 minutes for a faster result.
Shoulder carries more connective tissue and fat marbling than leg, which breaks down into a richer, more gelatinous sauce over a long braise. Leg is leaner and holds its shape better, suited to roasting rather than pulling apart. For braises and curries, shoulder generally gives a more forgiving, tender result.
Plan on 4 to 6 hours at 160 degrees Celsius in a covered pot with stock, wine, and aromatics, or around 90 minutes in a pressure cooker. The 1.25kg shoulder is ready when the meat pulls apart easily with a fork. Season with cumin, coriander, harissa, or simply salt and garlic.
