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LAMB · Cut · Compare

Shoulder vs Shank

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ShoulderShank
Tenderness 48 30
Marbling 58 40
Umami 80 76
Price 36 24
Shoulder
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Shoulder

Square-cut · épaule · 어깨

The everyday roasting joint of the sheep: enough fat and collagen to stay juicy for hours, large enough to feed a table. Bone-in holds shape; boneless rolls for even slicing. This is the cut behind most weekend lamb roast traditions.

85–90°CPull-apart soft

A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.

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Shank
JoeSmack · Public domain

Shank

Knuckle · jarret · 정강이

Lower leg packed with collagen. Hours of moist heat turn it into the sticky, spoonable meat of osso-style braises. Cheap per kilo until restaurants rediscovered it; still one of the best value cuts on the animal.

2–3 h simmerFalling off the bone

French-trimmed shanks with a clean bone handle look better and brown more evenly.

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Which one to buy

  • Better forShoulder : Shank
  • Slow roastingShoulder94 : 70
  • BraisingShank85 : 96
  • BarbecueShoulder70 : —
  • StewsShank— : 88

Other comparisons

→Neck vs Shoulder→Neck vs Shank→Neck vs Breast→Shoulder vs Rack→Shoulder vs Leg→Rack vs Loin→Rack vs Breast→Loin vs Leg

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.