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 ...

A boned shoulder is fantastic when stuffed - try zesty or piquant flavours such as lemon zest, capers and rosemary to cut through the richness. FAQs about BBC Food ...

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 shoulder is one of my favourite cuts of lamb. It has a little extra fat and is moist and delicious, perfect to stuff and roll. The feta, olives and anchovies add a wonderful flavour ...

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.

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 ...