One of the finest cuts of all for braising. Slow-cook in white wine, chicken or bone stock, and herbs, for one of the best stews you will ever taste.
"I really enjoy hearing from you and seeing the photos. I, at last, prepared the lamb shoulder according to instructions and it was very, very delicious! Thanks for including us in your efforts to bring good food to our tables." - Linda Busken Jergens, Hyde Park
