Focus on Scotch Lamb PGI cuts, joints and offal: whole shoulder of lamb



Standard Supplier



The Scotch Lamb shoulder is separated from the split carcass by a straight cut between the 6th and 7th ribs. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

3 - 4kg.

Approximate yield



Traditionally the <span>Scotch lamb</span><span> </span>shoulder may now be prepared in many ways. Sold either as bone in or boneless. Additional butchery can remove gristles and internal pockets of fat which affect eating quality.


Shoulder is most suited to slow, longer more considerate cooking.

Cooking techniques

Oven Steam Stew Boil

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: whole shoulder of lamb
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Standard Supplier 29th June 2016

Focus on Scotch Lamb PGI cuts, joints and offal: whole shoulder of lamb