Shoulder

Taken from the animal's fore-quarter, the shoulder of lamb provides us with the cheapest of the roasting joints. Although fattier and harder to carve than the leg joint, it is usually more succulent with a sweeter flavour.

To make it easier to carve, the shoulder is often boned and rolled for oven or pot-roasting. It may be rolled in a number of different ways, including the traditional long roll and other less well-known shapes such as the circular 'cushion of lamb'.

The shoulder meat may also be trimmed of membrane and fat and then minced to provide meat for dishes such as moussaka, cottage pie or stuffed peppers.