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

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