Merino Lamb Boneless Shoulders
Six 2-Shoulder Packs (12 Shoulders, Approx. 37lb Total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
Merino shoulder is a versatile cut that is excellent roasted whole or cubed for kebabs or use as Merino stew meat. Merino shoulders tend to have more fat than Merino legs, which can help them stay moist while roasting. They can also be ground to produce ground merino that is roughly 85% lean/15% fat and makes excellent burgers. These shoulders have been de-boned, making them easier to cube or grind.
Boneless Merino lamb shoulders average about 3-4lbs each.
Merino is a premium lamb variety with meat that is fine grained, silky, succulent and marbled, without the heavy fat deposits found in conventional lamb. Its flavor is less gamy, and more elegant, with a clean palate. Because it's leaner, it's best cooked at slightly lower temperatures for less time.
The lamb on the American market is commodity lamb – a variety of breeds and inter-bred lamb are represented without any regard for the eating qualities of any particular breed. Merino are exceptional – they offer highly desirable meat and wool characteristics just as Black Angus cattle produce exceptional beef.
Because Merino fleece grows fine and soft – they are raised to be sheared for the New Zealand top end apparel wool industry. Their meat is exceptionally tender, fine textured and elegant – with a taste that is less intense than conventional lamb. Chefs at fine dining restaurants love it because its more delicate flavor allows them to showcase more complexity in their dishes.
Merino are a slower growing, naturally leaner breed. Because of their heavier wool, they are better suited to high altitudes than in the lowlands where conventional lamb is farmed.
Silere alpine-origin merino is not just free range, it's open range. The merino roam huge, idyllic high-mountain range pastures in New Zealand, grazing on native herbs and tussock grasses.
Store Merino boneless lamb shoulders in your freezer, then thaw as many packs as you need before cooking.
RECIPES & TIPS
Merino lamb shoulders make an excellent, succulent roast when slow cooked in the oven. They can also be cubed for kebab meat or stew meat. They can also be ground into ground lamb for use in all sorts of recipes from burgers and meatloaf to meatballs and (possibly with added fat) sausages.
When searing Merino lamb, cook at a slightly lower temperature than conventional lamb – medium high heat instead of high heat.
Merino’s less intense flavor makes it much more adaptable – it can be paired with a wider variety of sides, sauces and seasonings that conventional lamb might overpower. Traditional lamb pairings like mint, thyme, rosemary, mustard and red wine will still work, however.