Our butchers tips

The North Yorkshire Bone-In Lamb Shoulder You’ve Been Waiting For

This cut is a favourite for slow-roasting, especially when cooked bone-in. The knuckle end also lends itself well to braising, where the collagen breaks down over a long cooking period, creating a silky, rich sauce as it melts. The natural gelatine content in this cut ensures that dishes will have a luxurious texture. Given its structure and composition, the knuckle end can be cooked in a similar fashion to a shank, benefitting from brines or marinades, and aromatic herbs and spices.

The knuckle end of a lamb shoulder is a prime choice for those who appreciate the tenderness that comes from slow-cooked, collagen-rich cuts. It’s ideal for festive feasts or any occasion where a bit of showmanship is needed. With the right preparation and cooking method, the knuckle end can be transformed into a dish that is both comforting and gourmet.

Traditionally reared on the pastures and hills of North Yorkshire, the bone-in lamb shoulder is perfect for those who appreciate the richness of native breeds.

What Makes It Special?

The shoulder cut is usually marbled with fat, which makes it exceptionally tender when cooked slowly. The bone itself serves multiple purposes: not only does it add a touch of rustic charm to your table setting, but it also contributes significantly to the meat’s flavour profile during cooking. As the bone heats up, it releases collagen, which melds with the meat’s natural juices, lifting the taste to an entirely new level.

The versatility of a bone-in lamb shoulder lends itself to a variety of cooking methods, each highlighting different aspects of its flavour and texture. Here are some cooking techniques you might consider:

Slow Roasting

Arguably the most traditional method, slow-roasting is a wonderful way to accentuate the meat’s natural tenderness. Infuse with garlic, rosemary, and olive oil, then cook at a low temperature for several hours until the meat falls off the bone.

Braising

Braising in a liquid like a red wine or beef stock ensures the meat absorbs extra aromas while cooking. It’s a wonderful method when you’re aiming for a rich, saucy outcome. Ideal for winter evenings or family gatherings.

Smoking

Though perhaps less traditional, smoking the shoulder imparts a unique, woody flavour to the meat. Hickory or oak chips could be good options here. This method usually takes a good amount of time but delivers a very special finish.

Pressure Cooking

If time is of the essence, a pressure cooker can deliver tender, succulent meat in a fraction of the time other methods might take. Though you may sacrifice a little on the crispy outer layer, the result is still delicious.

BBQ Grilling

For those fortunate enough to have large outdoor grills or barbecues, grilling the bone-in lamb shoulder can impart a smoky char to the exterior, while keeping the inside juicy. Consider marinating beforehand and using indirect heat to avoid overcooking.

Regardless of the technique, a bone-in lamb shoulder from North Yorkshire promises to deliver a meal that’s both satisfying and full of traditional flavour.

Some Inspiration for Lamb Shoulder Dishes

Traditional Slow Roast Lamb Shoulder

For a traditional slow-roast. Score the fat and insert slices of garlic and sprigs of rosemary directly into the meat for deep flavour infusion. Don’t forget a robust seasoning of salt and pepper.

Rustic Home Cooking.

Celebrating the essence of the ingredients. Combine breadcrumbs, lemon zest, and a mix of fresh herbs like mint, parsley, and thyme, then pat this mixture onto the lamb shoulder before roasting.

Middle Eastern Flair

Marinate the lamb shoulder in a mixture of pomegranate molasses, cumin, and coriander seeds. Slow-roast and then finish with a scattering of fresh pomegranate seeds and mint leaves for a vibrant touch.

Comfort and Indulgence

Slow-roasting the lamb shoulder in a bath of red wine, seasoned with anchovies and garlic. The anchovies dissolve, adding a complex saltiness rather than a fishy flavour.

Experimental

Sous-vide the lamb shoulder at a low temperature to ensure maximum tenderness. Once cooked, a quick sear in a very hot pan could add that desirable crust.

Nutrition From Lamb Shoulder

These are general guidelines for a 100g serving of cooked bone-in lamb shoulder:

Calories: 265-300 kcal

Protein: 22-25g

Fat: 20-23g

Saturated Fat: 8-10g

Monounsaturated Fat: 9-10g

Polyunsaturated Fat: 1-2g

Cholesterol: 80-90mg

Sodium: 50-70mg

Vitamin B12: About 1.3µg (55% of Daily Recommended Intake)

Zinc: Approximately 4mg (36% of Daily Recommended Intake)

Iron: Around 1.8mg (10% of Daily Recommended Intake)

Nutritional Highlights:

Protein-Rich: Lamb shoulder is an excellent source of high-quality protein, essential for muscle repair and overall bodily functions.

Vitamins and Minerals: Particularly rich in B vitamins like B12 and B6, as well as minerals like zinc and iron, which are essential for metabolic processes and maintaining a healthy immune system.

Fat Content: The cut is higher in fat compared to leaner parts like the leg, so it’s important to moderate consumption if you’re on a calorie-restricted or low-fat diet.

Cholesterol and Sodium: While lamb is a red meat and thus a source of cholesterol, it’s relatively low in sodium, making it a better option for those watching their salt intake.

Dietary Considerations: Suitable for high-protein diets like Keto and Paleo but may not be the best option for low-fat or low-calorie diets.