Lamb Shoulder on The Bone


Cut from the forequarter of the animal, this shoulder of lamb joint has a really distinctive character. Open-grained and intensely flavoured, the muscles of the joint are subtly marbled and interspersed with melting fat and connective tissue. Leaving the bone in contributes even more deeply savoury flavour to the meat and, when cooked, the outer fat and skin will crisp up to a crunch.

Discover Scotch Lamb | Scottish Lamb | The Scotch Kitchen