Farm-Fresh Tips for a Bone-In Lamb Shoulder
Bone-in lamb shoulder is rich, hearty, and full of flavor—perfect for slow roasting or braising until the meat is tender and falling off the bone. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the shoulder sit out for 1 hour before cooking so it heats evenly.
Season Generously – Rub with kosher salt, cracked pepper, garlic, rosemary, thyme, and olive oil for a classic flavor.
Sear for Depth – Brown all sides in a hot skillet or roasting pan to lock in flavor.
Cook Low & Slow – Roast covered at 300°F or braise gently in broth, wine, or tomatoes for 3–4 hours until the meat is fork-tender.
Check Temperature – Lamb shoulder is best when it easily pulls apart, usually around 190–200°F.
Rest Before Serving – Let it rest for 15–20 minutes before carving or shredding.
Serve Comfort-Style – Pair with mashed potatoes, root vegetables, or warm flatbreads for a rustic meal.
From Farm to Feast—happy cooking!