Lamb Square Cut Shoulder

About

The lamb square cut shoulder is a medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted. Taken from a bone-in forequarter by removing the shank and breast on a straight line parallel to the line of the back. The protruding neck is removed in line with the line of the back.

 

Nutritional Information

Protein	16.2 g
Energy - kilojoules	1117 kJ
Energy - calories	267 kcal
Fat - total	22.6 g
Fat - saturated	9.5 g
Sodium	64.0 mg

 

Preparation Requirements

Bone Req: Bone-in
Product Group: Shoulder
NZ Meat Guide Item Code: 3661

 

Cooking Tips

The key to unlocking a tender and flavoursome square cut lamb shoulder is to take your time and cook low and slow. This economical cut benefits from gentle heat (150°C/300°F) for 3-4 hours to break down tough connective tissues. Season generously with herbs like rosemary and thyme, plus garlic and lemon zest for authentic Mediterranean flavours. For best results, brown the meat first, then cover with foil during most of cooking, removing for the final 30 minutes to crisp the exterior. A 2kg square cut shoulder reaches optimal tenderness at an internal temperature of 88-93°C (190-200°F). Always rest for 15-20 minutes before slicing across the grain to maximize juiciness and texture.