Lamb shoulder arm

Brown it first, then cook it covered with a little stock or water at 150°C for about 3–4 hours, until a fork slips easily into the meat. Add more liquid if the pot starts to dry out.

You can, but this shoulder cut is usually better cooked slowly than served pink like a tender leg joint. For a quicker roast, cut it into chunks and roast them with vegetables at 200°C for around 45–60 minutes, until cooked through and tender.

Its rich flavour and connective tissue suit a lamb stew, curry or tagine, as well as slow-roasted lamb served with potatoes. Once braised until very tender, pull the meat apart for wraps or sandwiches.

Yes. Use it in the same slow-roasted or braised recipes; the arm portion is part of the shoulder and benefits from long, moist cooking. Allow time for it to become fork-tender rather than relying only on the clock.

Keep it covered in the fridge at 5°C or colder and cook it within three to five days of purchase. Freeze it tightly wrapped if you need to keep it longer, and thaw it in the fridge rather than on the worktop.

For a roast that you plan to slice, use a meat thermometer in the thickest part, away from the bone; the centre should reach at least 63°C, followed by a three-minute rest. For pulled or braised lamb, cook longer until the meat separates easily with a fork.

Yes: lamb shoulder arm has 19 g of fat per 100 g, compared with 9.73 g in lamb leg. The shoulder’s fat and connective tissue help keep it flavourful during slow cooking, while leg is generally leaner.

It is the upper foreleg portion of the shoulder, so it is a working cut with connective tissue that suits slow cooking. It may be sold bone-in or boneless; ask the butcher or check the cut itself before choosing a cooking time.