Lamb shoulder is deeply marbled and packed with flavour — ideal for slow cooking methods like braising, stewing, or roasting. Its connective tissue melts down during cooking, resulting in fork-tender meat and a rich, savoury experience. Ethically raised, halal-certified, and locally sourced.
COOKING TIP: Best cooked low and slow. Rub with a spice blend of cumin, coriander, garlic, and cinnamon. Roast at 300°F for 3–4 hours or braise in stock with vegetables until the meat pulls apart easily. Shred and serve over rice or couscous with a side of tangy yogurt sauce.
