Blade End Shoulder of Lamb

About the Cut:
Cut from the upper forequarter of the lamb, the blade end shoulder is a beautifully marbled joint with rich flavour and natural tenderness. The blade bone running through the joint adds extra depth and moisture during cooking, making it a traditional butcher’s favourite for slow roasting.

Best Uses:
This cut is ideal for slow roasting or braising, where time and gentle heat work wonders. As it cooks, the connective tissue breaks down to create meltingly tender meat that simply falls off the bone. It’s also fantastic diced for hearty stews or curries that benefit from a full, savoury lamb flavour.

Cooking Tips:

• Slow Roast: Rub with garlic, rosemary, and olive oil, and roast at 160°C for 3–4 hours until tender and easy to pull apart.

• Braise or Stew: Brown the lamb first for extra flavour, then cook slowly with stock, root vegetables, and herbs.

• Always rest the meat before carving or shredding for best results.

Why Buy From Us:
Our lamb comes from trusted local farms, reared on pasture for natural flavour and quality you can taste. Prepared in-store by our skilled butchers, this is the kind of traditional cut that brings real depth to your cooking.