Lamb shoulder without bone

Boneless lamb shoulder is a cut of meat from the front of the lamb, specifically the shoulder. Being boneless, it is ideal for preparations that require prolonged and even cooking, such as stews, casseroles, roasts, or stuffed dishes.

This cut is highly valued for its intense flavor and juicy texture due to its good intramuscular fat content. Lamb shoulder provides tender and aromatic meat that perfectly adapts to a wide variety of both traditional and innovative recipes.

Lamb is a meat originating from regions with a livestock tradition, especially in European countries like Spain, France, and the United Kingdom, though it is also common in Latin American countries, primarily in rural areas. Boneless lamb shoulder is a versatile ingredient that enhances flavors thanks to its combination of muscle tissues and natural fat.

Properties: It is a good source of high biological value proteins, B vitamins (especially B12 and niacin), and minerals such as iron, zinc, and phosphorus. Furthermore, its moderate fat content contributes to a flavorful and energizing meat. However, it is recommended to consume it in moderation as part of a balanced diet.

Synonyms in Spanish from Latin America: In different regions, it may also be known as paletilla de cordero deshuesada, brazuelo de cordero, or simply hombro de cordero sin hueso. These terms vary by country, although their reference is the same: the front cut of the lamb without the central bone.