New Zealand Lamb Bone In Shoulder Shank On

Bone-in New Zealand lamb shoulder is the top choice for lovers of melt-in-the-mouth meat and deep, rich flavor. The shoulder is one of the best-selling cuts for slow cooking, thanks to the marbling of healthy fats and the quality of the bone, which releases rich, flavorful juices during the cooking process.

Approximate weight : 1.5 kg – 2 kg

Here are the full details and specifications for this premium product

🥩 Cut Specifications and Type

Concentrated Meat Structure : The shoulder consists of a complex of interwoven muscles. Because this area is active, the tissue is rich in deep, concentrated meaty flavor compared to cuts from the back

Flavor and Juiciness from the Bone : The bone plays a vital role in protecting the meat from drying out during long cooking times. Additionally, the marrow releases richness, giving the broth or sauce an unparalleled, full-bodied texture

Ideal Fat Distribution : The shoulder features a balanced ratio of external and internal fat that renders slowly during cooking, resulting in incredibly tender, melt-in-the-mouth meat.

🌿 New Zealand Origin Benefits

Natural Free-Range Rearing : The livestock comes from pristine, open New Zealand pastures and is fed a 100% natural grass diet.

Mild, Pleasant Flavor : New Zealand meat is known for its mild, pleasant aroma; it lacks the strong, gamey odor often associated with some local meats, making it ideal for a wide variety of dishes.

Young Lambs : The meat is uniform in size with tender, supple tissue, as it is sourced from young animals. Always sourced from young lambs.

🍳 Best Preparation and Cooking Methods

Lamb shoulder is ideally suited for slow, prolonged cooking methods :

Oven-Roasted Shoulder: The most popular and renowned method worldwide. The shoulder is seasoned with garlic, rosemary, and olive oil, placed in a deep roasting pan with a little broth or water, tightly covered with parchment paper and foil, and slow-roasted at a low temperature for 3 to 4 hours until the meat falls off the bone at the slightest touch.

Vegetable Tagines and Middle Eastern Dishes: Excellent when cut into bone-in cubes for onion and potato tagines, or served as a magnificent whole piece atop large-scale banquet dishes like Kabsa, Mandi, Ouzi, and Makbous.

Premium Broths and Soups: Thanks to the bone content, it serves as an ideal base for creating a rich, flavorful stock used to cook rice or vegetables.