Mild Lamb Shoulder Roast (Bone-In) – 5–7 lbs | No Gamey Flavor | New Mexico Raised
Mild Lamb Shoulder Roast (Bone-In) – 5–7 lbs | No Gamey Flavor | New Mexico Raised
Rich, tender, and full of deep flavor. This bone-in lamb shoulder roast comes from New Mexico-raised hair sheep, known for its clean, mild taste with no gamey flavor.
With a beautiful natural fat cap and bone-in structure, this cut stays juicy and flavorful through long, slow cooking. It’s a perfect choice for feeding a crowd or creating a hearty, memorable meal with minimal effort.
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Bone-in shoulder roast (square cut)
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Average weight: 5–7 lbs
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Priced at $16/lb (average package ~$96)
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No gamey flavor
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USDA processed
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Raised by New Mexico family farms
A dependable, flavor-packed roast that turns simple cooking into something special.
Best Uses: Slow roasting, smoking, pulled lamb, braising
Here is a great recipe to try out!
One Pot Lamb Barbacoa Tacos- courtesy of the American Lamb Board
- 1- bone-in shoulder roast
- 1-2 tablespoon olive oil
- 6 large garlic cloves, (minced)
- 2 and 1/2 teaspoon cumin
- 2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small lime, (zested & juiced), (about 2 tbsp)
- 1 tablespoon chili powder, (use chopped chipotle chilis if you want more spice)
- 3/4 cup beef broth
- For Serving
- Tortillas
- Cheese
- Red onion
- Cilantro
- Any other toppings as desired
Directions
Marinate the Lamb:
Add all lamb ingredients to a large Tupperware container and stir to combine. Add the lamb and refrigerate at least 2 hours or up to 24.
Braise the Lamb:
Preheat your oven to 350 degrees F. Heat 1 tbsp olive oil in a large Dutch oven (or similar oven-safe pot) over medium heat.
Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes.
The lamb meat will fall apart tender when tested with a fork when done- pull the bones out. USDA recommends lamb reach an internal temp of 145 degrees F with a 3-minute rest.
Serve + Store: Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings and serve! Store leftovers in an airtight container for 3-4 days.