What cut is stew meat lamb?
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This part of the animal works hard, so the meat from a lams shoulder is full of flavour. It takes a while to become tender, but this means it's a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork.
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Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.
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Lamb shoulder, rich in connective tissue, is your best choice for stews and braises. Shoulder is also sometimes sold cut into steaks. However it is cut, shoulder will be tough unless it is cooked for a long time, at which point it becomes meltingly tender and luscious..
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I find that way the flavor of the rub doesn't over power the flavor of the meat... you end up with a nice flavor layer. With larger cuts like the pork shoulder and beef brisket I like to let the rub sit over night. This seem to make a nicer bark and stronger flavor in the meat.
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Shoulder of lamb is quite fatty, but that's what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone..
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A humbler cut of lamb, the shoulder makes excellent value products for tasty family meals. As a roast, the shoulder is prized by foodies for its flavour, which is richer than leg. It can be traditionally roasted, or slow cooked to bring out its full flavour and make it incredibly tender.
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