Lamb shoulder
Lamb shoulders, bone-in or boneless, the preferred cut for slow roasting, mandi, kabsa, tagines and stews. The shoulder is well marbled and rich in collagen, so it stays juicy during long cooking. Supplied whole or as square-cut shoulder; neck on or off is specified per order.
- OriginConfirmed per order
- ConditionFresh / chilled · Frozen
- Cutting / formatWhole primal / whole piece
Availability, specifications, documents, import eligibility and price are confirmed in the quotation.
Specifications
- Category
- Lamb
- Presentation
- Cuts
- Cutting / format
- Whole primal / whole piece, Custom cut to specification
- Condition
- Fresh / chilled, Frozen
- Bone
- Bone-in or boneless, per specification
- Packing options
- Vacuum packed, Cartons
- Origin
- Confirmed per order
- Weight classes
- Different weight classes and ranges are available according to customer requirements and are confirmed in the quotation.
- Halal
- All meat products offered by European Gulf Company are halal. Slaughter and certification details are provided with each shipment's documents.
- Delivery
- Delivery by refrigerated road transport; export – including North Africa and, by air, the Gulf – subject to route availability and the destination's import requirements.
Frequently asked questions
Which is better for mandi and kabsa: shoulder or leg?
Shoulder is usually preferred because its fat and connective tissue keep the meat moist during long cooking; leg gives a leaner result. Many buyers order both.
Which lamb is best for air freight to the Gulf?
Chilled whole carcasses in cotton mesh are the classic air-freight product. Suitability depends on the flight schedule, the importer's permits and the destination's requirements, which we review before confirming.
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