Boneless Lamb Shoulder

Boneless lamb shoulder is a versatile and flavorful cut that’s ideal for a variety of cooking methods. Without the bone, it’s easier to slice and often cooks more evenly. Here are a few popular ways to prepare boneless lamb shoulder:

### 1. **Roasted Boneless Lamb Shoulder**

**Ingredients:**
– 3-4 lbs boneless lamb shoulder
– 3-4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
– 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
– 2 tbsp olive oil
– Salt and black pepper to taste
– 1 cup white wine or chicken stock (optional)

**Instructions:**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).

2. **Prepare the Lamb:** Pat the lamb shoulder dry with paper towels. Rub the meat all over with olive oil, garlic, rosemary, thyme, salt, and pepper.

3. **Sear the Meat:** Heat a large, oven-safe skillet or roasting pan over medium-high heat. Sear the lamb shoulder for 3-4 minutes on each side until browned.

4. **Roast:** Transfer the skillet or pan to the preheated oven. Roast for about 1.5-2 hours, or until the lamb reaches your desired level of doneness (145°F (63°C) for medium-rare, 160°F (71°C) for medium).

5. **Rest and Serve:** Let the lamb rest for 10 minutes before slicing. Serve with roasted vegetables or a fresh salad.

### 2. **Braised Boneless Lamb Shoulder**

**Ingredients:**
– 3-4 lbs boneless lamb shoulder, cut into large chunks
– 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 chunks until browned on all sides. Remove and set aside.

3. **Cook the Vegetables:** In the same pot, add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute.

4. **Deglaze the Pot:** Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly for a couple of minutes.

5. **Braise the Lamb:** Return the lamb 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 2.5-3 hours, or until the lamb is tender and easily shreds with a fork.

7. **Rest and Serve:** Remove the lamb from the pot and let it rest for a few minutes before serving. You can strain and reduce the cooking liquid to make a sauce if desired.

### 3. **Grilled Boneless Lamb Shoulder**

**Ingredients:**
– 2-3 lbs boneless lamb shoulder
– 3 tbsp olive oil
– 3-4 cloves garlic, minced
– 2 tbsp fresh mint, chopped
– 2 tbsp fresh rosemary, chopped
– 1 tbsp lemon juice
– Salt and black pepper to taste

**Instructions:**

1. **Marinate:** In a bowl, mix olive oil, garlic, mint, rosemary, lemon juice, salt, and pepper. Rub the mixture all over the lamb shoulder and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

2. **Preheat Grill:** Preheat your grill to medium-high heat.

3. **Grill the Lamb:** Remove the lamb from the marinade and let excess drip off. Grill the lamb shoulder for about 10-15 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check for internal temperature (145°F (63°C) for medium-rare, 160°F (71°C) for medium).

4. **Rest and Serve:** Let the lamb rest for 10 minutes before slicing. Serve with grilled vegetables or a fresh salad.

### Tips:

– **Marinate**: For more flavor, marinate the lamb shoulder overnight in the refrigerator.
– **Check Temperature**: Use a meat thermometer to ensure the lamb is cooked to your preferred doneness.
– **Resting**: Always let the meat rest before slicing to allow the juices to redistribute.

Boneless lamb shoulder is wonderfully adaptable and can be seasoned and cooked to suit various tastes and occasions.