Lamb Shoulder
shoulder of lamb · bone-in shoulder
The shoulder is the hardest-working part of the lamb, with well-developed muscles threaded with collagen and intramuscular fat. This makes it entirely wrong for quick cooking and entirely right for long, slow braising or slow-roasting: by 3–4 hours at 150°C, the collagen converts to gelatin, the fat renders and the meat falls from the bone. The finished result has a richness and depth that the more fashionable leg cannot match.
Distinctly lamb — gamey, herbal, lanolin-rich. The characteristic flavour comes from branched-chain fatty acids that are more concentrated in the shoulder fat than in any other cut. This pronounced character pairs naturally with garlic, rosemary, anchovy and lemon.
Falls apart after long, slow cooking. The collagen-converted gelatin gives the meat a silky, almost sticky quality that sets it apart from leaner cuts. The fat renders completely, leaving the meat moist.
Refrigerate for up to 3 days. The shoulder benefits from being salted and left uncovered in the refrigerator overnight before slow-roasting — this seasons the meat and partially dries the surface.
Score the fat cap in a crosshatch pattern to allow heat and seasonings to penetrate. Stud with garlic slivers and rosemary if slow-roasting. For braising, brown on all sides in a very hot oven-safe pan before adding liquid. Allow ample resting time after cooking.