Shoulder of Lamb
This is a kind and juicy joint which can be cooked in a diversity of ways. Whole shoulder of lamb can be roasted, braised or stewed with root vegetables, stock, wine or cider and herbs and spices. Boneless shoulder can be cubed for stews, kebabs and pies and it can also be made into mince. For something completely different why not have a shoulder boned and rolled into a cushion of lamb.