Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it. Preheat the oven to 200C/180C Fan/Gas 6.

In case that tenderness isn't enough, the shoulder is also cheaper when compared to the leg. It's therefore a win-win. Of course, cooking lamb is not as simple as merely picking out the right cut ...

Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices to a large serving platter. Top with the lamb and serve at the table ...

When it comes to different cuts of lamb, the lamb shoulder is certainly a sought after cut for many — Tasting Table included. We placed it in the number two spot (behind only ribs) in our ...

Tips: Lamb shoulder is just like pork shoulder: fatty. Use already cut stew meat if that’s easier for you to find. To get whole shoulder, you’ll probably need to visit a butcher. If you’re ...

Mustard combined with Worcestershire sauce and brown sugar was once a popular mix used to make devilled lamb. Give devilling ... and served in mini buns with slices of pear and shredded bok ...