Lamb Shoulder Roast

A classic cut in French cooking, this bone-in lamb roast is perfect for slow cooking -- either by braising, roasting at low, dry heat; or smoking for 18-24 hours for a real treat. After cooking, the tender, flavorful lamb meat can be pulled, or sliced off the bone. Pasture-born-raised-and finished.... our lamb roasts are sure to delight everyone at the table.