Most of the cuts from the shoulder and neck area need to be slowly braised in the oven. They are not as tender as the meats from the legs and rack however they are certainly more flavourful.

Braising lamb means cooking the lamb slowly in a liquid (red wine is preferable) at approximately 275-300 Degrees F until the lamb reaches an internal temperature of 155 Degrees in the thickest part. The meat should be well done all the way through and falling off the bone when finished. Thick cut root vegetables work well with this type of meat as does mashed potatoes. Use the same wine to drink as you use for cooking.

Wine Pairing
You can use any wine you wish but we suggest using an oaked wine from France or a chiante from Italy.