Lamb shoulder is wrongly neglected.
It tastes just as good, but is a little more fatty than the leg and is therefore particularly suitable for slow braising in the oven: the meat is tender as butter.
Because the shoulder is less in demand,
Easter roast: shoulder of lamb with Swiss chard and potatoes
2021-03-29T11:27:06.902Z
Braised on a bed of potatoes and chard, with a little patience you can expect a butter-tender roast, the smell of which will attract the whole family to the table. The oven does the lion's share of the work.
Source: welt