Braised Shoulder of Lamb
Posted 3/7/2008 10:56am by Eugene Wyatt.
The most misunderstood cut of lamb, as far as the cooking of it goes, is the shoulder. Over the years, I have had several complaints about lamb from the shoulder as being tough & sinewy. These complaints were from folk who roasted* the shoulder like a leg of lamb, rather than braising it like a lamb shank, as they could have.
“Braising is a moist heat cooking method where lamb cuts are browned and cooked in a small amount of liquid. The liquid produces steam which helps tenderize the meat. Thus, this method of cooking is perfect for both small and large less tender cuts of lamb such as neck slices, shoulder cuts, riblets, breasts and shanks. A wide variety of lamb dishes may be braised.
To braise, heat a small amount of oil, fat or butter in a heavy frying pan and brown lamb on all sides. (The lamb may be first dusted with seasoned flour.) Pour off drippings and season as desired. Add a small amount of liquid such as water, vegetable juice or soup and vegetables. Cover pan tightly and cook at low temperature until tender. A sauce or gravy can be made from the cooking liquid.”
Timetable for Braising Lamb
Lamb Cut | Weight or Size | Approximate Cooking Time |
| Neck Slices | 1-3/4 pounds ¾ inch thick | 1 to 1-1/2hour |
| Shoulder Chops, Round Bone or Blade | 1-3/4 pounds 1 inch thick | 1 to 1-1/4 hour |
| Breast, Stuffed (Bone-in) | 2 to 3 pounds | 1-1/2 to 2 hours |
| Riblets | 3 pounds | 1-1/2 to 2 hours |
| Shanks | 3 pounds | 1_to 1-1/2 hours |
| Stew Cubes | 1-1/4 pounds 1 inch pieces | 1-1/4 to 1-1/2 hours |
| Breast, Rolled | 1-1/2 to 2 pounds | 1-1/2 to 2 hours |
Courtesy of the American Lamb Board
Searching for "Braised Lamb Shoulder" will lead you to some interesting and surprisingly simple recipes.
*The shoulder can be roasted, but it should be marinated first and basted to help tenderize it
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