Butterflied Shoulder Steak 🥩 | Boneless | Grass Fed Lamb 🐑 | Pastizal Raised 🌿 | Steakhouse Cut 🔪

🐑 Butterflied Lamb Shoulder Steak | Boneless

This butterflied lamb shoulder steak comes from our Eternal Spring | Pasture-Finished Lamb, raised year-round on open pastizal in Yucatán’s natural spring climate. Each piece of the shoulder steak is expertly butterflied to maximize tenderness and even cooking.

The butterflied shoulder steak is cut from the lamb's front quarter shoulder muscle, deboned and opened flat to create an even, grill-ready steak. This well-marbled cut delivers deep, robust lamb flavor with a tender, juicy texture when cooked to medium or medium-rare. A nose-to-tail innovation that transforms a traditional roasting cut into a premium steakhouse experience.

Nutritional Benefits

Grass-fed lamb offers a superior omega-3 to omega-6 ratio compared to grain-fed, supporting low-inflammation diets. Rich in bioavailable iron, zinc, and B-vitamins (especially B12), this cut provides complete protein with no hormones and no antibiotics. The natural marbling includes CLA (conjugated linoleic acid) and delivers sustained energy with superior nutrient density.

🍷 Cooking Inspiration:

Grilling: Marinate in olive oil, garlic, rosemary, and lemon, then grill over high heat for 3–4 minutes per side until medium-rare—rest and slice against the grain for maximum tenderness, served with grilled vegetables and chimichurri.

Pan-searing: Season with salt, pepper, and cumin, sear in a hot cast-iron skillet with butter and fresh thyme until caramelized and juicy—perfect with roasted potatoes and arugula salad.

Sous vide + sear: Cook at 135°F for 2–3 hours, then sear quickly in a screaming-hot pan for restaurant-quality crust and edge-to-edge pink perfection.

Smoking: Rub with paprika, garlic, and oregano, then smoke low and slow at 225°F until tender—slice thin for smoky lamb sandwiches or tacos.

Recommended Recipes:

Trending home-style recipes in the U.S. & Canada include grilled butterflied lamb shoulder steak with garlic herb butter, marinated lamb steak with balsamic reduction, smoked lamb shoulder steak tacos with pickled onions, and pan-seared lamb steak with red wine jus and mashed potatoes. Also featured in Greek-style lamb steak with lemon and oregano, Middle Eastern lamb steak with za'atar and tahini, Indian tandoori-style lamb steak with yogurt marinade, and Turkish grilled lamb with sumac and pomegranate.

🌿 Pastizal Raised · Grass Fed & Finished
No grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines.

📦 Harvest, Packaging & Delivery
All of our lamb is harvested, butchered, vacuum sealed, and frozen specifically upon your order—we do not ship pre-cut or warehouse inventory. Each cut is sealed in food-grade vacuum packaging to preserve freshness and quality.

Please allow up to 7 business days for processing and delivery. Some steakhouse cuts may require additional time depending on availability and natural yield. This is the tradeoff for truly fresh, made-to-order meat.