New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. However, lamb shoulder is probably not what you want to begin with if you are new to lamb.
Our quality lamb shoulder comes without the bone and is ready for roasting. If you are unfamiliar or not used to the unique lamb flavor, we recommend cutting off as much fat as possible. This cut is made for slow cooking and braising. The best way to get it right is with a pressure cooker. All you need is olive oil, thyme, fresh ground pepper, sea salt, onions, garlic, peeled tomatoes, and chicken stock. We pressure cooked our piece for 1.5 hours and it was fork-tender and amazingly flavorful. Take a look below.
Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand. This lamb shoulder is incredibly tender and loaded with flavor. Simple to prepare and feeds a whole bunch. Find out more below.
|Package Dimensions||15 x 10 x 20cm (5.9" x 3.9" x 7.8")|
|Serves||Serves 5-10 (Depends on the serving style)|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: approx. 5h
|Cooking Method||Slow cooking, braising, oven roast
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||Spring lamb, boneless shoulder, lamb roast|
|Country of Origin||New Zealand|
About New Zealand Pasture-Raised Lamb
✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.
✔ Humanely raised and treated with respect by family farmers.
✔ No subtherapeutic use of antibiotics.
✔ Free of growth-promoting hormones.
✔ No GMO-feed.
✔ Tender, juicy and light in color due to the natural feed and the young age of the lambs.
At A Glance
|Sheep Breed||Romney breed|
|Farm/Ranch||Family farms in New Zealand|
|Region||North Island of New Zealand|
|Breeding||All year free range on open pastures. Harvested before 12 months.|
|Feeding||100% grass-fed and grass-finished|
|Traceability||100% fully traceable from farm to fork through lot numbering and management.|
|Subtherapeutic Use of Antibiotics||Never|
Boneless Lamb Shoulder Recipe Instructions
Translated from Japanese: It’s a reorder.
I ate it at barbecue (skewers) with my family during Golden Week.
It had no odor and it was delicious, so I bought it again.
The meat weighs 1.7kg, but we finished it in no time.
Translated from Japanese: I will have these lamb shoulders for barbecue next week for Golden Week. I often plan to have skewers when barbecuing. The shank I bought together was the size I expected. Bone-in is the best for roast and slow cook. It's hard to get bone-ins, so I look forward to ordering again. I boiled the shank in a pressure cooker for about 30 minutes. There was no odor and the meat was fluffy and very delicious.
Translated from Japanese: I was able to enjoy the uniqueness of Lamb. I will order again.
Translated from Japanese: I'm a Hokkaido citizen. I grew up eating Genghis Khan since I was little, but this is the first time I've eaten meat that doesn't smell. I made steak and lamb Genghis Khan and I thought that my family of five wouldn’t be able to finish it, but we ate everything in no time. The oil is also light and doesn’t feel heavy. I tried cooking it in various ways and all of them were delicious and I could eat them without worrying about streaks. I’d like to order again.