Shoulder Roast
Lamb shoulders have some of the most delicious flavors and textures on the animal. Sear on high heat, then move to low and slow. Great for stews, pulled lamb, gyro meat, ragouts.
Our lambs are raised in the lush Genesee Valley of New York State and pastures of Pennsylvania under the experienced care of multi-generational farmers. Nurtured with a simple approach, these farms use rich pastures to provide flocks with access to open space, nutrient-dense grasses, clean water, and fresh air. While lush pastures provide the bulk of their diet, the lamb also receives locally produced grains. A mix of Dorset, Finn, and Il de France breeds, which are all known for their excellent meat quality.
No Antibiotics. No Hormones. Pasture-Raised.
Recommended Serving Sizes
For bone-in, we recommend a little over a 1/2 lb to 3/4 lb per person to account for the extra weight of the bone.
For boneless, we recomment about 1/2 lb to 3/4 lb per person.
