Lamb Shoulder (bone In)

Name: Lamb Shoulder (bone In) | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 72
Price: 28.99 AUD
Availability: InStock

$28.99/kg

Ever popular our lamb shoulder has the bone in for extra flavour. Perfect for slow cooking in either the oven or slow cooker. Melting tender meat will fall off the bone!

One lamb shoulder weighs between 1.5 and 2.5 kgs so we offering two sizes. You can provide additional size guidance in the instructions.
Regular 1.6 to 1.9 kg
Large 1.9 to 2.1 kg

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

Let us know in the instructions if you want a specific size and we will do our best to provide one at the size requested.

Like leg, the shoulder works hard, so it is full of flavour but can be tough if undercooked or cooked too quickly. We recommend low and slow either in the oven or the slow cooker. Using this cut of lamb with the bone in, imparts additional flavour.

Cooking Temperatures

From https://www.australianlamb.com.au/
Rare, medium rare, medium well… the colour, juiciness and internal temperature of your cooked lamb determine its doneness. Cooking lamb to perfection begins with working out the correct cooking time and remembering two simple things:

- Lamb carries on cooking while resting so remove it from heat around 3–6°C before your goal temperature.
- Rest is best! After cooking, leave your lamb alone – this helps those delicious juices to return to the meat.

Rare 60°C
Medium rare 60–65°C
Medium 65–70°C
Medium well done 70°C
Well done 75°C

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Nutrition Information

Servings Per Package: varies | Serving Size: 100g

	Avg Qty Per Serving	Avg Qty Per 100g
Energy	468 kJ	468 kJ
Protein	18.2 g	18.2 g
Fat, total	4.3 g	4.3 g
– Saturated	1.5 g	1.5 g
Carbohydrate	0.0 g	0.0 g
– Sugars	0.0 g	0.0 g
Sodium	53 mg	53 mg

Source: Australian Food Composition Database (FSANZ). Values are averages; actual values may vary with seasonal and breed differences.

One Pot Lamb Shoulder Ragu.

This recipe is not just a way to cook our bone-in lamb shoulder, but also a versatile demonstration of our Aurelio Arrabbiata pasta sauce.

We researched various recipes and settled on this one. We found that Arrabbiata sauce combined all the spices and tomatoes into one easy-to-use solution.

This recipe is designed to create a large amount of Ragu, making it ideal for freezing and enhancing the flavors for future enjoyment.

You will need:
1 Pryde Butchery Plain Lamb Bone in Shoulder approx 1.8
2 x jars of Aurelio Organic Arrabbiata Pasta Sauce.
2 x Onions
3 x Carrots
2 x stalks of Celery.
Salt and Pepper to taste.
1 x 500-gram packet of dried pasta of your choice.

Notes:
We used Farfalle Rigate as the pasta bows pick up the sauce well.
For the veg of Onions/Carrots and Celery, this is a classic combination, but feel free to use whatever you have in the fridge, and this is a perfect way to use them up. By the end of the process, the veg has blended down into the sauce, which is an ideal way to hide vegetables from picky younger eaters.

We used an instant-pot for the entire recipe but this can be done in a slow cooker / oven etc.

Process:
With a minimal amount of olive oil, fry the vegetables for a few minutes to make them nice and soft. Complete browning is not necessary here.
Sprinkle the lamb shoulder with a good amount of salt and pepper, then add to the pot (see notes below).
Add the two jars of the pasta sauce, then fill each jar halfway with water to wash the rest of the sauce out and add to the pot.
Pressure cook for 90 minutes, and when finished, you can either slow release or let the pressure off using the Instant Pot switch.
Remove the bone, which should just lift out. Now, using a strong fork and spoon, break the meat up. At this stage, it should all just fall apart.

Now, add the full packet of the pasta. As it cooks, it will absorb nearly all the liquid.

If you have the time, we would suggest switching to slow cooker mode and letting it bubble away for 30 minutes until the pasta is cooked. If you need sooner then you can use the Saute function; however to keep stirring it gently so it does not stick to the bottom of the pot.

If you worried about the fat that rises to the top we suggest gently placing a slice of old bread of top which will wick it all away (and if you have a four legged family friend they will love this).

You are ready to serve. This recipe will create ten very generous portions.

Extra Notes:
At the time of purchase, you can ask our team to remove a lot of the fat and the fat cap. If you have a smaller pot, we can also break the shoulder down into two so it will fit easily.