Non-stunned Halal
Pasture-raised on UK farms
Temperature-controlled Woolcool packaging
This Red Tractor Approved, Certified Halal lamb shoulder is a whole joint of 100% Baby Lamb Meat. Fattier and slower to cook than leg, it rewards long, low-and-slow heat — think curry, stews or a pot roast. Buy it whole, or ask for steaks, dice or chunks to suit the dish.
Which cuts and pack sizes does this shoulder come in?
Order it whole, as 150-180g steaks, diced at 10-15g, 25-30g or 50-60g, or cut into 160-180g chunks — trimmed Fat-On or Fat-Off. Pack sizes run from a 500g pack up to 1kg, 2kg or 4kg, so one pack covers a single meal and a 4kg pack covers batch cooking or the freezer.
How is shoulder different from a whole leg of lamb?
They're not the same primal. Shoulder carries more running fat and connective tissue than leg, so it wants a long, low-and-slow cook rather than a fast roast. You'll find it across the same 500g to 4kg pack range, trimmed Fat-On or Fat-Off to suit your recipe.
How much lamb shoulder do you need to order?
A 1kg pack is a solid starting point for a small family meal; for a curry night or a batch-cook, step up to the 2kg or 4kg pack. The 500g pack suits a smaller household or a freezer top-up, and shoulder's extra fat helps it cook down well for shared dishes.
This shoulder comes in 500g, 1kg, 2kg and 4kg packs. Go for the 500g or 1kg pack for a smaller household meal, and step up to the 2kg or 4kg pack for a curry night, a larger roast dinner, or batch-cooking to freeze in portions.
Keep this lamb shoulder in the fridge until you're ready to cook it, and use raw meat within a few days of the day it arrives. If you won't get to it that soon, move it to the freezer, then defrost fully in the fridge before cooking.
Typical values per 100 g (raw):
| Energy | 267 kcal |
|---|---|
| Protein | 16.88 g |
| Fat | 21.59 g |
Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).
The fat and connective tissue in shoulder is exactly what slow-cooked curry wants — a simple home-style lamb curry or a richer, spice-forward version both benefit, since a long simmer lets the fat and collagen soften into the sauce.
The same qualities work well in a Middle Eastern-style shoulder tagine, a biryani built on the diced cuts, or a British-style pot roast with root vegetables.
Slow-braised shoulder curry: brown the pieces first, then let them simmer low and slow in a spiced curry base until the meat falls apart.
Pot-roast whole shoulder: sear the joint all over, then cover and roast at a low temperature with stock and aromatics until it's fork-tender.
Seared diced shoulder: sear the 25-30g diced pieces hard and fast for kebabs, or a quick stir-through dish that wants a firmer bite.
Can you put this lamb shoulder on the barbecue?
Yes. Shoulder carries more fat and connective tissue than leaner cuts, so it does best over indirect heat or on a rotisserie rather than a fast direct sear — that gives the fat time to render and the meat time to soften.
Should you grill the whole shoulder, or the steaks and diced cuts?
The 150-180g steaks and diced pieces sear well over direct heat for a shorter cook, while the whole shoulder wants the indirect or rotisserie method for a slower, longer cook.
What goes wrong when you barbecue a whole shoulder?
Cooking it too fast over direct heat chars the outside before the fat and connective tissue have had time to break down, so keep the heat indirect and the cook slow rather than rushing it.
How do you know when a rotisseried shoulder is ready?
It should feel tender and pull apart easily under light pressure; if it still feels firm and resists, give it more time on the rotisserie.