Shoulder part of the animal works hard, so the meat from a Lamb's shoulder is full of flavor. It takes a while to become tender. This means it’s a great choice for long cooking preparations like stewing (medium pieces) and slow-roasting. Since this part of the animal is full of flavor, it is also excellent for for curries (small pieces), but might take additional time for cooking. 

Choose your cut pieces size to your liking.

If cooking the shoulder as is, to maximize the flavor, cook on the bone so the meat simply falls apart when pulled with a fork. Great for tacos and pulled meat burgers.

Make a simple marinate with garlic, sea salt, black pepper, mint/rosemary and olive oil, slash the skin of the meat and massage into all its nooks and corners. Cook on high temperature to get the skin lovely and golden, then cover and turn down to low (around 160ºC) for 4 to 5 hours (depending on weight of the shoulder).