Perfect for a long braise, this well-marbled lamb shoulder turns wonderfully tender after a few hours of low, slow cooking.
Brown it in batches, then simmer with root vegetables, garlic, and wine for a classic stew. You could also go with warm spices like cumin, cinnamon, and apricots for a North-African Tagine.
Interlaken, NY
Outryder Farm raises 100% grass-fed sheep using regenerative, rotational grazing practices that prioritize both animal welfare and land health. The flock is moved daily to fresh pasture, enriching the soil, improving biodiversity, and creating thriving habitats for wildlife. Spending nearly all their lives outdoors—aside from a short winter lambing season—the sheep enjoy a natural, low-stress environment. While not certified organic, Outryder’s sheep are raised on certified organic pasture and with farming practices rooted in organic principles.
