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.
Our Test Kitchen chefs explored ways to cook some less-familiar lamb cuts. Read the results →