I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints.

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 ...

The lamb shoulder is marinated in a flavorful mixture of balsamic vinegar, garlic, rosemary, and olive oil, then slow-roasted to perfection. The result is tender and succulent meat with a rich and ...

Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a gorgeous caramelized crust and keeps the lamb tender and juicy.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need ...

The Cabot family live and work in Lanmore, outside Westport. Fresh, seasonal foods are their passion, from country markets to ...

Slow cooking brings out the best in cheaper cuts, such as lamb shoulder, leaving the meat wonderfully tender and tasty. For the lamb, score the skin of the lamb lightly with a very sharp knife.

Recently I popped into one of the few remaining butchery shops to grab a lamb ... of cold meat for the lunchbox dilemma the next day. Smaller households can cut the butterflied shoulder in half ...

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 ...

The result is a succulent and richly flavored meat that is perfect for special occasions or a gourmet dinner. Serve the confit lamb shoulder with roasted vegetables or creamy mashed potatoes for a ...

sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose. Rib chops are those recognizable "lamb lollipops" that have a tender eye of meat in the center.