Canadian Lamb Shoulder Boneless

Taken from the shoulder and trimmed clean, this cut reflects the working part of the animal — structured, well-used muscle that carries real substance.

It has to be low and slow! We like to make 1-inch deep cuts in the lamb shoulder meat and stuff these with a garlic clove and a sprig of rosemary.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.