Lamb Shoulder

Active time: 1 hr Start to finish: 2 3/4 hr

This dish is said to have first been prepared in the imperial kitchens for Sultan Murad IV in the early 1600s.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

Can be prepared in 45 minutes or less.

This is delicious and tender, but the shoulder must be boned and rolled.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

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