Square Cut Shoulder (Bone In)

Square-cut shoulder, also known as a square-cut shoulder roast or lamb shoulder, is a cut of meat from the front leg of the lamb. It’s called “square-cut” because the meat is typically cut into a square shape, with the bone and some of the fat still attached. This cut is flavorful and can be cooked in various ways, from roasting to braising.

Cooking Methods for Square-Cut Shoulder

1. Roast Lamb Shoulder

Ingredients:

• 1 square-cut lamb shoulder (about 4-5 lbs)
• 4-5 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 cup red wine (optional)
• 1 cup chicken or beef stock

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Meat: Pat the lamb shoulder dry with paper towels. Season generously with salt and pepper. Rub the garlic, rosemary, and olive oil all over the meat.
3. Sear the Meat: Heat a large, oven-safe skillet or roasting pan over medium-high heat. Sear the lamb shoulder for 4-5 minutes on each side, or until nicely browned.
4. Roast the Lamb: Transfer the skillet or pan to the preheated oven. Roast for about 2.5-3 hours, or until the meat is tender and pulls away from the bone. If using, add red wine and stock to the pan for extra flavor and moisture.
5. Rest and Serve: Remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with roasted vegetables or mashed potatoes.

2. Braised Lamb Shoulder

Ingredients:

• 1 square-cut lamb shoulder (about 4-5 lbs)
• 2 tbsp olive oil
• 1 onion, chopped
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef or chicken stock
• 2 sprigs fresh rosemary
• 2-3 sprigs fresh thyme
• Salt and black pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Sear the Meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shoulder on all sides until browned. Remove from the pot and set aside.
3. Prepare the Vegetables: In the same pot, add onions, carrots, and celery. Cook until the vegetables start to soften, about 5-7 minutes. Add garlic and cook for an additional minute.
4. Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
5. Braise the Lamb: Return the lamb shoulder to the pot. Add the stock, rosemary, and thyme. Bring to a simmer.
6. Cook: Cover the pot and transfer it to the preheated oven. Braise for 3-4 hours, or until the lamb is very tender and easily shreds with a fork.
7. Rest and Serve: Remove the lamb from the pot and let it rest for 10 minutes before serving. You can strain the cooking liquid and reduce it on the stove to make a sauce if desired.

Tips:

• Marinate: For extra flavor, you can marinate the lamb shoulder in advance with herbs, garlic, and spices.
• Slow Cooker: You can also use a slow cooker for braising. Follow the same searing and deglazing steps, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Flavor Variations: Experiment with different herbs, spices, and vegetables based on your taste preferences.

Square-cut shoulder is a versatile cut that becomes wonderfully tender when cooked slowly, making it perfect for hearty, comforting dishes