Shoulder Stewing Cubes | Bone-in, 1 inch cut | Grass Fed Lamb 🐑 | Pastizal Raised 🌿 | Country Cut

🐑  Shoulder Stewing Cubes | Bone-in, 1 inch cut 

Our bone-in, shoulder stewing cubes comes from our Eternal Spring | Pasture-Finished Lamb, raised year-round on open pastizal in Yucatán’s natural spring climate. Our shoulder stewing cubes are cut from the lamb's front quarter shoulder muscle, portioned into uniform 1-inch pieces with bone included for enhanced flavor and body.

This well-marbled cut delivers deep, robust lamb flavor with fall-apart tenderness when slow-cooked—the bone adds richness to broths and sauces. Average package weight: 1–1.5 lbs. A nose-to-tail essential that honors traditional butchery, where the bone enriches stews with marrow, minerals, and collagen for superior depth and nutrition.

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 bone marrow adds healthy fats, fat-soluble vitamins, and minerals, while the natural marbling and connective tissue break down into collagen and gelatin during slow cooking, supporting joint and gut health while creating nutrient-dense, silky broths.

Cooking Inspiration & Best Methods

The Lamb Shoulder Stewing Cubes. Bone-in are excellent for Stews, Broths and Soups, braising, and slow juicy cooking methods. Delicious and tender, great for Curry!

• Stewing: Brown bone-in cubes in batches, then simmer with root vegetables, tomatoes, stock, and aromatic herbs for 2.5–3 hours until the meat falls from the bone—the marrow enriches the broth beautifully. Serve with crusty bread, mashed potatoes, or over rice.
• Braising: Sear until caramelized, then braise in red wine, stock, and Mediterranean herbs until fork-tender—the bones add body and depth to the sauce. Perfect over creamy polenta or with roasted vegetables.
• Slow-cooking: Layer with onions, garlic, spices, and liquid in a slow cooker or Dutch oven for 6–8 hours until meltingly tender—ideal for Moroccan tagines, Irish stew, or hearty bone-in curries with rich, nourishing broth.
• Pressure cooking: Cook with aromatics and liquid under pressure for 50–70 minutes for weeknight-friendly tenderness—perfect for quick bone-in stews or ragu with extra body. 

Recommended Recipes

Favorite home-style recipes in the U.S. & Canada include classic bone-in lamb stew with root vegetables and herbs, Irish lamb stew with potatoes and carrots, rustic lamb and barley soup with bone broth, slow-cooked lamb bone-in ragu, and hearty lamb and vegetable stew. Also featured in Moroccan lamb tagine with bone-in pieces and apricots, Greek lamb stifado with pearl onions and tomatoes, Indian bone-in lamb curry with garam masala, Middle Eastern lamb and chickpea stew, Persian lamb and split pea stew (khoresh gheymeh), Chinese red-braised bone-in lamb with daikon, and Filipino lamb nilaga (bone-in vegetable soup).

🌿 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. 

📦 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.