Lamb shoulder is a well-marbled, bone-in cut that rewards long, slow cooking: gentle heat over several hours breaks down its connective tissue until the meat turns tender enough to pull from the bone. A final blast of high heat crisps the fat cap into a deep golden crust just before serving.
Lamb shoulder is a well-marbled, bone-in cut that rewards long, slow cooking: gentle heat over several hours breaks down its connective tissue until the meat turns tender enough to pull from the bone. A final blast of high heat crisps the fat cap into a deep golden crust just before serving.
01Lamb shoulder is a well-marbled, bone-in cut that rewards long, slow cooking: gentle heat over several hours breaks down its connective tissue until the meat turns tender enough to pull from the bone. A final blast of high heat crisps the fat cap into a deep golden crust just before serving.
Lamb shoulder is a well-marbled, bone-in cut that rewards long, slow cooking: gentle heat over several hours breaks down its connective tissue until the meat turns tender enough to pull from the bone. A final blast of high heat crisps the fat cap into a deep golden crust just before serving.
Lamb shoulder is a well-marbled, bone-in cut that rewards long, slow cooking: gentle heat over several hours breaks down its connective tissue until the meat turns tender enough to pull from the bone. A final blast of high heat crisps the fat cap into a deep golden crust just before serving.
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