This part of the animal works hard, so the meat from a lamb's shoulder is full of flavour. It takes a while to become tender, but this means it's a great choice for stewing and slow-roasting. Shoulder cuts (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork.

Tips for cooking Mutton:

• Always go for fresh meat. Don’t keep raw meat outside for a long time. Refrigerate it and use.
• It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.