ABOUT THIS CUT
Bone-in shoulder roast is a classic cut in French cooking and perfect for slow cooking. This versatile cut can be braised; slow, dry roasted at low heat; or, for a real treat, smoke for 18-24 hours. After cooking, meat can be pulled, or sliced off the bone.
You’ll love the flavor of Verde Oveja’s happy, healthy, pasture-raised lamb. Our lamb has a rich, fresh, inviting, and intriguing flavor – never overly muttony or too “strong”. In addition to rich, lush pasture, our lambs are fed a all-natural, hand-crafted grain-based feed for additional nutrients and care. This is the highest quality lamb you will find in Ecuador.
This cut is packaged as one (1) roast per package at approximately 4 lbs. Package sizes are approximate and may vary in weight +/- 10% to 20%. Your final price will be based on the price per pound for the package you will receive. Click on the “Details” tab to learn more.
BASIC COOKING TECHNIQUE
Braise, smoke, or roast low and slow.
Products are packed with ice packs during their journey to ensure they arrive in great shape. All lamb cuts will be shipped frozen. Read tips on Thawing and Storing Lamb.