The shoulder is the entire front quarter of the lamb, and is more heavily marbled than the leg due to the constant use of the shoulder muscles. This fat and connective tissue makes it ideal for long, slow cooking — typically roasted whole for 4 to 5 hours until the meat can be pulled apart. It is sold bone-in or boned and rolled. Slow-roasted shoulder is a cornerstone of North African, Turkish, and British lamb cookery.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb Shoulderprimary | |
| 🇬🇧United Kingdom | Shoulder of Lamb | Often slow-roasted whole on the bone for 5 hours; boned and rolled is also common. |
| 🇲🇽Mexico | Paleta de cordero | |
| 🇦🇷Argentina | Paleta de cordero | |
| 🇫🇷France | Épaule d'agneau | A key cut in navarin printanier; also braised whole in red wine. |
| 🇪🇸Spain | Paletilla de cordero | Paletilla de cordero asada is a classic of Castilian roasting — the signature dish of the mesetas. |
| 🇵🇹Portugal | Pá de borrego | |
| 🇧🇷Brazil | Paleta de cordeiro |
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