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LAMB · Cut

Shoulder

Square-cut · épaule · 어깨

Shoulder
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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.

Profile

Tenderness48
Marbling58
Umami80
Price36

Pairs with

Slow roasting94
Braising85
Barbecue70

Recommended cooking

85–90°CPull-apart soft

Low oven, long time. Cover for the first half if the surface browns too fast.

How to pick it

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

Signature dishes

Grading & naming

Look for even fat cover; young lamb (under a year) stays milder than mutton.

Grading systems →

Nutrition · Per 100 g raw edible portion

230kcalCalories
17gProtein
17.8gFat
7.6gSaturated fat

Calories & protein →

Next steps

Compare with

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

Keep exploring

→Neck→Rack→Leg

Find a cut by cooking

→Slow roasting→Braising→Barbecue

Signature dishes

→Sunday roast shoulder→Pulled lamb→Shawarma-style shoulder

→Lamb Primals

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→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.