Squared-Cut Shoulder Roast | Bone-in | Grass Fed Lamb 🐑 | Pastizal Raised 🌿 | Rustic Cut

🐑 Squared-Cut Lamb Shoulder | Bone-in 

This squared-cut bone-in lamb shoulder comes from our Eternal Spring | Pasture-Finished Lamb, raised year-round on open pastizal in Yucatán’s natural spring climate. Each rustic-cut shoulder is expertly squared and trimmed while preserving the bone for maximum flavor and traditional cooking.

The squared-cut lamb shoulder is a trimmed section from the lamb's front quarter, cut into a uniform rectangular shape while retaining the shoulder blade bone for enhanced flavor and moisture. This well-marbled cut delivers deep, robust lamb flavor with fall-apart tenderness when slow-cooked. Average weight: 2.5–4 lbs. A nose-to-tail essential that honors traditional butchery—the bone adds richness to braising liquids and helps the meat stay succulent during long cooking.

 Health 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 additional nutrients and healthy fats, while the natural marbling and connective tissue break down into collagen and gelatin during slow cooking, supporting joint and gut health.

🍳 Cooking Inspiration

Roasting: Rub with garlic, rosemary, and olive oil, then slow-roast at 300°F for 3–4 hours until the meat pulls easily from the bone—serve with roasted root vegetables and pan drippings for a rustic Sunday feast.

Braising: Sear until golden, then braise in red wine, tomatoes, onions, and herbs until fork-tender—the bone enriches the sauce beautifully. Serve over creamy polenta, mashed potatoes, or with crusty bread.

Stewing: Cut into large bone-in chunks for hearty lamb stew with carrots, potatoes, and aromatic spices—the bone adds depth and body to the broth.

Smoking: Season with cumin, paprika, and oregano, then smoke low and slow at 225°F until the meat pulls cleanly from the bone—shred for tacos, sandwiches, or serve whole for dramatic presentation.

 Recommended Recipes 

Popular Western home-style recipes include slow-roasted bone-in lamb shoulder  with garlic and rosemary, braised lamb shoulder in red wine and tomatoes, smoked pulled lamb shoulder with BBQ sauce, rustic lamb shoulder stew with root vegetables, and herb-crusted roast lamb with mint jelly. Also featured in Greek kleftiko (slow-roasted lamb in parchment), Middle Eastern lamb shoulder with za'atar and tahini, Moroccan lamb tagine with apricots and almonds, Indian lamb rogan josh with bone-in pieces, and Chinese red-braised lamb shoulder with star anise and soy.

🌿 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.