Lamb Shoulder Cuts

The shoulder is one of the hardest-working muscles on a lamb, which means it carries more connective tissue and fat than a leg or loin cut, and rewards low, slow cooking with an outsized amount of flavour. Matangi offers the shoulder four ways. The Lamb Shoulder Roast Bone In and Lamb Oyster Shoulder both suit a long, slow braise or roast, breaking down into meat that pulls apart easily. For an easier carve, the Lamb Shoulder Boned and Rolled is tied into a neat roast, while Lamb Shoulder Chops give you the same rich flavour in a smaller, braise-ready portion.

Because these cuts come from lambs finished on chicory pasture, the fat that renders down during a slow cook carries more flavour than standard grass-fed lamb, which shows up clearly in the finished dish. Shoulder cuts are also among the better value options in the range, making them a practical choice for feeding a family or batch cooking.

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Lamb Shoulder Chops Lamb Shoulder Chops
Lamb Shoulder Chops
Matangi Shoulder Chops are packed full of flavour and best suited for slow cooking.

From $34.99 per kg

Grilling Braising
Lamb Oyster Shoulder
Lamb Oyster Shoulder Roast
The Matangi Lamb Oyster Shoulder is marbled with rich flavour and perfect for slow cooking.

From $47.99 per kg

Roasting Braising
Lamb Shoulder - Boned and Rolled
Lamb Shoulder - Boned and Rolled
This cut comes from the shoulder of lamb. The bone is removed and it is rolled up into an easy-to-carve roast.

From $42.99 per kg

Slow Cooking Roasting
Lamb Shoulder Roast - Bone In
Lamb Shoulder Roast - Bone In
The Matangi Bone-In Shoulder is marbled with rich flavor and perfect for slow cooking.

From $32.99 per kg

Roasting Braising

Frequently Asked Questions

Lamb shoulder is best cooked low and slow, either roasted at a low oven temperature (140 to 150°C) for several hours or braised in liquid, until the meat is soft enough to pull apart with a fork.
Shoulder chops are cut into individual portions and are well suited to braising in a pan or casserole, while a shoulder roast is a larger piece intended to be cooked whole and carved or pulled apart at the table.
The oyster shoulder is a well-marbled cut from the lamb shoulder named for a small, rounded muscle similar to the 'oyster' found on a chicken. It is well suited to slow roasting or braising.
Yes. Shoulder cuts generally cost less per kilogram than leg or loin cuts, while delivering a similar depth of flavour once slow cooked, which makes them a practical option for feeding a crowd.