Stuffed, Braised Lamb Shoulder


Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

When boning a lamb shoulder, butchers usually tunnel out the middle bone, corresponding to the upper arm. If this is done, slice through the flesh the length of the tunnel to open it out. The boned shoulder, laid out skin side down, presents an irregular, squarish, star-like shape. If you want to bone it yourself, feel your way, using a small, sharply pointed knife and always working against the bone. Get rid of the shoulder blade first, opening out flaps of flesh to expose its entire surfa