Lamb Shoulder

Store raw lamb shoulder tightly wrapped in plastic wrap or in an airtight container. Cooked lamb can be stored similarly.

Score the fat cap before cooking to help it render and crisp up.

Marinate lamb shoulder for at least 4 hours, or overnight, to add depth of flavor.

Low and slow cooking is key to tenderizing this cut; don't rush the process.

Lamb shoulder benefits from herbs like rosemary, thyme, and garlic.

Root vegetables (carrots, potatoes, parsnips)

Aromatics (onions, garlic, celery)

Herbs (rosemary, thyme, mint)

Rich sauces (gravy, red wine reduction)

Couscous or mashed potatoes

Cooking lamb shoulder too quickly at high heat, which can result in a tough texture.

Not allowing the meat to rest after cooking, leading to loss of juices.

Overcooking, which can dry out even a well-marbled cut.