Name: Roasted Lamb Shoulder (_Agnello de Latte Arrosto_)
Yield: Makes 6 servings
Ingredients: 6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each; 2 celery ribs, cut in 1-inch chunks (about 2 cups); 2 medium carrots, cut in 1-inch chunks (about 2 cups); 2 medium onions, cut in large chunks (about 3 cups); 3-inch piece cinnamon stick; 6 garlic cloves, crushed and peeled; 4 small branches fresh rosemary; 8 fresh sage leaves; 1/2 teaspoon coarsely ground black pepper; 1 teaspoon coarse sea salt or kosher salt, or more to taste; 2 cups dry white wine; 1/3 cup red wine vinegar; cup extra-virgin olive oil; 3 cups light stock (chicken, turkey, or vegetable broth), or more if needed; A large, heavy-duty roasting pan, 17 by 20 inches preferred; Aluminum foil

Roasted Lamb Shoulder (Agnello de Latte Arrosto)Christopher Hirsheimer

Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder—and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get a clean, precise cut of meat from the shoulder, but it will be delicious.

Recipe notes

See Related Recipes and Cooking Tips

58 Rainy Day Cooking Projects
Stuck indoors? Why not cook up something fantastic?
41 of Our Best Lamb Recipes
From chops to roasts to patties, this is the meat you want to eat.
Lidia Bastianich's Easter with Ease
The godmother of Italian-American cooking shares a traditional menu.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Recipe notes

58 Rainy Day Cooking Projects

41 of Our Best Lamb Recipes

Lidia Bastianich's Easter with Ease