57 products
Shoulders
The lamb shoulder is the forequarter joint, supplied whole and on the bone or in three prepared formats. It carries more connective tissue and fat than the leg, which makes it a reliable slow-cook joint: shoulder holds through a long service and is difficult to overcook. This group covers the whole joint, a boned version, and the joint with the shank removed or supplied separately.
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Cuts in this group
| Item | Typical use |
|---|---|
| Lamb Shoulders | Whole joint, bone-in — slow-roast, pulled lamb |
| Lamb Shoulders — Boneless | Boned joint — rolled and tied for even carving |
| Lamb Shoulders — Shank Off | Shank removed — neater oven-ready joint |
| Lamb Shoulder Shanks | Individual shanks — braising, portion-controlled mains |
Frequently asked questions
What is the difference between the whole shoulder and the shank-off version?
Lamb Shoulders is supplied with the shank still attached; Lamb Shoulders — Shank Off has the shank removed for a neater roasting joint, with the shank available separately as Lamb Shoulder Shanks.
Can shoulders be supplied boned and rolled?
Yes — Lamb Shoulders — Boneless is boned for rolling and tying, and any further specification is prepared to order.
Related categories
Shoulders sit within the Lamb range, alongside Legs and Breasts as the range’s other slow-cook and roasting joints.