Lamb shoulder blades entered into our dinner repertoire because they are surprisingly delicious, and, compared to other cuts of lamb, less expensive, thereby making them a good “everyday” option (i.e. not “special occasion”). When we first bought shoulder blades to cook at home, we worried that the meat might be chewy (they kind of look it at the butcher’s); but after marinating overnight and cooking them simply, the meat on the blades are tender and very flavorful. I marinate the blades in my go-to mix of lemon juice, garlic, and olive oil overnight. Although some pieces might be a little sinewy or have an intricate maze of bones — requiring patience for the eater — lamb shoulder blades are a good option if you want a good amount of lamb for less. I’m sure slow-cooking will be a good method for them. So far I have seen 2 types of grass-fed lamb shoulder blades: New Zealand and Icelandic. The Icelandic lamb is smaller than the New Zealand lamb. Although lamb blades may not be to everyone’s taste, if you’re interested, it’s worth trying!
eat. live. paleo. 