Lamb shoulder
Succulent lamb shoulder – the favorite for braised dishes & tagines
Our fresh lamb shoulder is the first choice for those seeking meat with character and full flavor. Because the shoulder has slightly more fine fat than the leg, it remains incomparably juicy and tender, even with very long cooking times. It is the heart of traditional Moroccan cuisine and the guarantee for sauces bursting with flavor.
Why our lamb shoulder is so convincing:
-
100% Halal certified: The highest purity and ritually correct slaughter are a matter of course for us. You can rely on our strict Halal standards.
-
Ideal for braising: Thanks to its fine marbling, the fat melts slowly during cooking, keeping the meat incredibly tender. It practically falls apart when prepared correctly.
-
Intense aroma: Among connoisseurs, the shoulder is considered more flavorful than the leg. It lends tagines and stews a depth that you can taste.
-
Premium lamb: We use only meat from young lambs. This ensures a tender texture and a mild, pleasant taste.
Product details at a glance:
| Characteristic | Details |
| cut | Lamb shoulder (bone-in for more flavor) |
| Condition | Fresh, vacuum-packed |
| type of meat | 100% lamb (Halal) |
| preparation | Braising (tajine), low-temperature cooking or pan-frying |
| storage | Store at max. +4°C |
Inspiration from the kitchen
The lamb shoulder is the secret star in many family recipes:
-
Traditional vegetable tagine: Braise the shoulder with carrots, potatoes, peas, and a pinch of turmeric and ginger. The meat becomes so tender that you won't need a knife.
-
Oriental-style pulled lamb: Cook the shoulder in the oven at a low temperature (approx. 120°C) for 5–6 hours, until the bone can be easily pulled out. Ideal for shredding for wraps or on couscous.
-
Mrouzia: A classic for the Feast of Sacrifice. The shoulder of beef harmonizes perfectly with the sweet sauce made from honey, raisins, and almonds.
Our preparation tip: Patience is rewarded when cooking lamb shoulder! Briefly sear it over high heat to create a rich, roasted flavor, then let it simmer gently for at least 2.5 to 3 hours . Cooking the bone along with the lamb will give the sauce a natural thickening and even more flavor.
Important note regarding the illustration
Natural product: Each lamb shoulder is unique. The marbling and size may vary slightly depending on the animal. The product images serve as serving suggestions and to illustrate the high quality. The delivered goods are freshly vacuum-packed and meet our strict Halal requirements.
