Halal Lamb Shoulder Curry Cut

Shoulder of lamb chopped for the pot, on the bone or boneless, your choice at checkout: sold by weight at the counter price. If leg is the lean one, shoulder is the rich one, fat and connective tissue running right through it, which melts down over a long cook and gives you a gravy with body. This is what most of our regulars order for salan.

At a glance

Shoulder or leg?

Shoulder is fattier and gives a richer, thicker gravy, but it needs the time. Leg curry cut is leaner and holds its shape better, which is why it suits biryani and anything you want to look neat on the plate.

Curry cut or the whole shoulder?

This listing is the shoulder chopped, priced by the kilo. For the joint left whole to slow-roast, see Halal Whole Lamb Shoulder, sold as one piece of roughly 2kg.

How to cook it

Bone in: brown hard, then simmer covered for 2 hours. Do not rush it, shoulder is tough until suddenly it is not.

Tip: skim the fat off at the end rather than trimming it at the start. It carries the flavour while it cooks.

Allergens

A single-ingredient fresh meat product with no added allergens. Prepared in a facility that also handles milk, mustard, celery and sulphites. Please contact us if you have a specific allergy.

Delivery & collection

Frequently asked questions