Butterflied Lamb Shoulder | Boneless | Grass Fed Lamb 🐑 | Pastizal Raised 🌿 | Pastizal Elect Cut

 🐑 Butterflied Lamb Shoulder | Boneless

This boneless butterflied lamb shoulder comes from our Eternal Spring | Pasture-Finished Lamb, raised year-round on open pastizal in Yucatán’s natural spring climate.

Pastizal Elect grass-fed & finished lamb are selected at birth for superior genetics and raised on regenerative pastures with preferred foraging on Ramón trees, resulting in exceptional marbling and flavor. Each butterflied shoulder is expertly deboned and opened flat for optimal cooking.

The butterflied lamb shoulder is the entire front quarter shoulder muscle, deboned and opened flat into a uniform thickness for even cooking and maximum surface area. This premium Pastizal Elect cut delivers extraordinary marbling, rich lamb flavor, and melt-in-your-mouth tenderness when slow-roasted or grilled. Average weight: 3–5 lbs. A nose-to-tail masterpiece that transforms a traditional roast into a show-stopping centerpiece with superior crust development and faster cooking time.

Health benefits:

Pastizal Elect grass-fed lamb offers a superior omega-3 to omega-6 ratio compared to grain-fed, supporting low-inflammation diets. The Ramón tree foraging adds unique phytonutrients and contributes to exceptional marbling quality. Rich in bioavailable iron, zinc, and B-vitamins (especially B12), this cut provides complete protein with no hormones and no antibiotics. The natural marbling and connective tissue break down into collagen and gelatin during slow cooking, supporting joint and gut health while delivering premium nutrient density.

🍳 Cooking Inspiration:

Roasting: Marinate with garlic, rosemary, lemon, and olive oil, then roast flat at 375°F until golden and tender—slice against the grain and serve with roasted vegetables, couscous, or potatoes for an impressive feast.

Grilling: Season with cumin, coriander, and smoked paprika, then grill over medium-high heat, basting frequently until charred outside and juicy inside—perfect for outdoor gatherings served with tzatziki and flatbread.

Braising: Sear until caramelized, then braise in white wine, stock, and herbs until fork-tender—shred and serve over creamy polenta or in tacos with pickled vegetables.

Smoking: Rub with Mediterranean spices, then smoke low and slow at 225°F until the meat pulls apart easily—slice or shred for sandwiches, grain bowls, or mezze platters.

Sous vide + sear: Cook at 140°F for 18–24 hours until butter-tender, then sear or grill for a crispy exterior—slice thick and serve with chimichurri or pomegranate molasses.

 Recommended Recipes 

Trending home-style recipes in the U.S. & Canada include slow-roasted butterflied lamb shoulder with garlic and herbs, grilled butterflied lamb with chimichurri, smoked pulled lamb shoulder tacos, herb-crusted roast lamb with mint jelly, and braised lamb shoulder ragu with pappardelle. Also featured in Greek-style butterflied lamb with lemon and oregano, Middle Eastern lamb shawarma with tahini and pickles, Moroccan spiced lamb with harissa and couscous, Turkish grilled lamb with sumac and yogurt, and Indian tandoori-style lamb shoulder with raita.

🌿 Pastizal Raised · Grass Fed & Finished

No grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines.

Cut from sustainably and humanely raised Lamb, freely roaming day and night on pesticide and chemical free pastures. Traditional ancestral ranching meets Slow Food–aligned practices with humane handling and handcrafted, small-batch butchery.

📦 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.