Bone-In Lamb Shoulder

The Traditional Bone-In Lamb Shoulder

The ultimate choice for the "low and slow" enthusiast. While the leg is lean and elegant, the shoulder is the butcher’s secret for maximum flavor and succulence. Sourced from premium Australian lamb, this cut is shot through with fine marbling and connective tissue that gently melts away during a long roast. The presence of the bone acts as a natural insulator, keeping the meat incredibly moist while infusing it with a deep, sweet richness that defines a classic family roast.

The Butcher’s Tip: The "Eight-Hour" Texture

For meat that truly falls off the bone, skip the high heat. Rub the shoulder with olive oil, salt, and your favorite dry herbs, then wrap it tightly in a double layer of foil or place it in a heavy, lidded casserole dish. Roast at a very low 130°C to 140°C for 5 to 6 hours (or even longer for a larger cut). In the final 30 minutes, remove the cover and turn the heat up to 220°C to blister and crisp the fat.

The most important step: Because the shoulder is a complex group of muscles, it needs a long rest to relax. Give it at least 20–30 minutes after it leaves the oven. You shouldn't even need a knife; two forks should be enough to shred the meat effortlessly.

This product is sold each with a minimum weight of 1.2kg each.