Anatomy · Lamb · Front quarter — blade and arm shoulder, separated from carcass by muscle seaming
Shoulder
Anatomy
The lamb shoulder is richly marbled and collagen-laden, making it perfect for long, slow roasting or BBQ; it can be butterflied flat for grilling or slow-cooked whole until it falls apart.
Culinary character
Richly marbled and collagen-laden, the lamb shoulder is made for slow cooking — it pulls apart into deeply flavoured, succulent meat that outshines leaner cuts for sheer character.
Key muscles
InfraspinatusSupraspinatusSerratus ventralisTriceps brachiiCervical muscles
Cuts from this part
3 cuts
