Farm-Fresh Tips for a Boneless Lamb Shoulder
Boneless lamb shoulder is full of flavor and wonderfully versatile—it can be roasted whole, braised until tender, or even butterflied and grilled. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the lamb rest on the counter for about 1 hour before cooking for even heat.
Season Generously – Rub with kosher salt, cracked pepper, garlic, and rosemary, or marinate overnight for extra flavor.
Tie for Even Cooking – Roll and tie the shoulder with kitchen twine so it roasts evenly and slices beautifully.
Sear for Flavor – Brown on all sides in a hot skillet or roasting pan to develop a deep, savory crust.
Cook Low & Slow – Roast at 325°F until tender, or braise gently in broth, wine, or tomatoes for 2½–3 hours.
Check Temperature – For slicing, pull at 135–145°F; for shredding, cook longer until it’s fork-tender (190–200°F).
Rest Before Serving – Let it rest for 15–20 minutes before slicing or pulling apart.
From Farm to Feast—happy cooking!