A classic cut in French cooking (oui!), this bone-in roast is perfect for slow cooking. It can also be cut into chops and treated like a rib or loin chop. But our favorite is the roast.
It has more fat than a typical leg of lamb or sirloin roast, which helps ensure a moist meal on the table (especially since lamb leans toward lean).
A versatile cut, lamb shoulder can be braised; slow, dry roasted at low heat. Or if your my dad, you can smoke for 18-24 hours. If you’re me, you crockpot that beast and treat it like a ragu over fat noodles. Your kids will go bonkers.
