Lamb Forequarter (Shoulder) is cut from the Forequarter with the Blade removed leaving the underlying muscle on the ribs. Lamb shoulder on the bone can be slightly tough and chewy and therefore is suited to moist, slower cooking methods. Cooking with the bones in helps to impart more flavour.

Lamb shoulder on the bone is the perfect set and forget dinner. Once cooked, the lamb can be easily shredded using two forks and leftovers can be used in anything from sliders, to salads to pastas!