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Lamb shoulder

Used in 3 recipes on RecipeWiki.

Boneless lamb shoulder is a hard-working cut, marbled with fat and connective tissue. Cooked fast it is chewy, but given time it becomes tender and full of sweet, rich lamb flavour. That makes it ideal for slow-cooked dishes such as Lamb Rogan Josh and Plov, the Central Asian rice dish where it is cooked down with carrots and onions. For Shashlik, marinated cubes are threaded onto skewers, and the shoulder's fat keeps them juicy over hot coals. Trim off thick hard fat but leave the marbling. Cut it into large, even pieces so they cook at the same rate.

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Recipes with lamb shoulder

Lamb Rogan Josh — shot from directly overhead: lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli
4 photos

Lamb Rogan Josh

Lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli, until the sauce is red, glossy and clinging rather than soupy.

2 hr 40 minServes 6
CurriesDinnerIndian
Plov — shot from directly overhead: rice steamed over lamb
3 photos

Plov

Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.

2 hr 55 minServes 6
Main coursesUzbekRussian
Shashlik — shot from directly overhead: cubed lamb marinated in grated onion and vinegar
3 photos

Shashlik

Cubed lamb marinated in grated onion and vinegar, then grilled on flat skewers over embers until charred at the edges.

8 hr 55 minServes 6
Main coursesRussianGeorgian