Grass-Fed Lamb from New Zealand
Grass-Fed Boneless Lamb Shoulders
6 vacuum sealed packs, 2 shoulders per pack (approximately 32 lbs.)
Lamb shoulder is a versatile cut that can be roasted whole (as a more affordable alternative to boneless lamb legs), ground, or cubed for kebabs or use as stew meat. Shoulders tend to have more fat than legs, which can help them stay moist while roasting. These shoulders have been de-boned, making them easier to cube or grind.
Grinding these shoulders will produce a ground lamb blend that’s 85% lean, 15% fat – adaptable to sausage, burgers, sauces, meatloaf, meatballs, kofta, and more.
Ovation lamb is 100% grass-fed & pasture raised free range in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal in New Zealand. All cuts in this program are aged for 96 hours before blast freezing – longer than other lamb programs – in order to bring the lamb to the pinnacle of tenderness & flavor.
Grass-fed lamb is lower in saturated fat and higher in healthy vitamins, omega-3 fatty acids, and conjugated linoleic acid (CLA) than grain-fed lamb.
Store Ovation lamb shoulders in your freezer until you need them, then thaw as many packs as you plan on using.
RECIPES & TIPS
Lamb shoulders make a succulent, moist roast, or can be cut or ground for a wide variety of applications. Cubed lamb shoulder is excellent in lamb stews, goulash, and curries – it’s typically seasoned, seared in oil to develop a flavorful browned crust, then slow braised until tender.
Ground lamb brings bold flavor to sausages, burgers, meatballs, meatloaf, kofta, sauces & more.
Lamb pairs well with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, spinach, curry spices, peas and/or mint.
Recommended Cooking Temps:
Rare - 120°F
Medium Rare - 130°F
Medium - 140°F
Medium Well - 150°F
Well Done - 160°F and above
The UDS recommends a safe eating temperature of 145°F.