Shoulder is the cut butchers take home. It has more connective tissue than the leg, which means it rewards time — cook it long and slow and it turns silky and deeply savory. Tied boneless, it also slices beautifully.
Sunday Pot-Roast Shoulder
Beginner6 servings · 4 hours, mostly hands-off
Serves: 6
Prep time: 15 minutes
Cook time: 3½ hours at 300°F
INGREDIENTS
- 1 tied Finnsheep boneless shoulder roast (3–4 lbs)
- 2 tbsp ghee
- 2 tsp kosher salt, 1 tsp pepper
- 2 onions, thick sliced
- 4 carrots, cut in chunks
- 4 garlic cloves, smashed
- 2 cups stock
- 2 sprigs rosemary
DIRECTIONS
1. Season the roast all over and brown it in the ghee in a Dutch oven, about 4 minutes per side.
2. Lift the roast out, add the onions, carrots, and garlic, and cook 5 minutes.
3. Return the roast, pour in the stock, tuck in the rosemary, cover, and put it in a 300°F oven.
4. Cook 3 to 3½ hours, until a fork twists easily in the meat. Rest 20 minutes, snip the strings, and slice thick.
Cider-Braised Shoulder with Apples
Weeknight cook6 servings · 3 hours
Serves: 6
Prep time: 20 minutes
Cook time: about 2½ hours at 325°F
INGREDIENTS
- 1 tied Finnsheep shoulder roast (3–4 lbs)
- 2 tbsp butter
- 2 tsp kosher salt
- 1 large onion, sliced
- 2 firm apples, quartered
- 2 cups hard or fresh cider
- 1 tbsp cider vinegar
- 1 tbsp whole-grain mustard
- 2 sprigs thyme
DIRECTIONS
1. Salt the roast and brown in butter in a Dutch oven.
2. Add the onion and cook until golden, then add cider, vinegar, mustard, and thyme.
3. Cover and braise at 325°F for 2 hours. Add the apples and braise 30 minutes more.
4. Rest the meat while you reduce the braising liquid by half on the stove. Slice and spoon the sauce over.
Our own version, inspired by Our own take on the classic Normandy cider braise.
Twelve-Hour Shoulder, Confit Style
Ambitious / pro8 servings · overnight plus 12 hours
Serves: 8
Prep time: 30 minutes plus overnight cure
Cook time: 12 hours at 225°F
INGREDIENTS
- 1 tied Finnsheep shoulder roast (3–4 lbs)
- 3 tbsp kosher salt
- 1 tbsp sugar
- 1 tbsp crushed coriander seed
- 6 garlic cloves
- 3 cups rendered fat, duck fat, or ghee (enough to nearly submerge)
- 3 bay leaves
DIRECTIONS
1. Rub the roast with salt, sugar, and coriander. Refrigerate uncovered overnight.
2. Rinse and pat completely dry. Settle into a deep pan with the garlic and bay, and pour fat over until the meat is nearly covered.
3. Cover tightly and hold at 225°F for 10–12 hours, until the meat gives no resistance.
4. Cool in the fat. To serve, lift out, press between two sheet pans overnight in the fridge, then cut into squares and crisp the fat side hard in a dry pan. Serve with something sharp — pickled onion, salsa verde, or a mustardy salad.
