"A generous piece, ultra-tender when slow-cooked."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
The shoulder is a rich and flavorful cut, ideal for slow cooking which makes it exceptionally tender. It's perfect for the oven, whether in a casserole dish or a covered roast, where the meat melts in your mouth and the sauce becomes naturally creamy. With a few herbs, a good stock, and a little time, you'll have a hearty, comforting dish that's very easy to serve. It can also be shredded after cooking for gourmet platters or homemade preparations. Prepared by your butcher, Allaert, a well-established business since 1978, with service available only in Belgium.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Authentic taste
Lamb selected for its tenderness and aroma
We prioritize lambs whose origin and seasonality yield naturally flavorful meat. A rigorous selection process ensures tender meat with a perfectly balanced flavor profile, never overpowering. This guarantees delicate cuts, perfect for refined dishes and family recipes alike.
Everything you need to know before you buy
FAQ about Lamb shoulder | 1500 g
Why does this piece become so meltingly tender when slow-cooked?
Because it naturally contains tissues and gelatin that transform over time and with gentle heat. By cooking slowly, the flesh relaxes, the fibers soften, and the juices bind to the sauce. The result is a texture that falls apart easily and a richer sauce without any artificial additives. It's exactly the kind of cut that rewards patient cooking.
What oven cooking method is best for a successful confit shoulder?
The most reliable method is to cook the meat covered over low heat for several hours with a little liquid and aromatics. Start by browning the surface to develop the flavors, then add onions, garlic, herbs, and a splash of stock or wine, depending on your preference. Cover and simmer gently until the meat is fork-tender. You can finish uncovering for a few minutes to brown the meat.
Should it be deboned or cooked with the bone?
Cooking with the bone in often adds more flavor and helps retain moisture. Boneless, it's easier to roll, stuff, and slice, and the cooking can be more even. Both options are excellent; the important thing is to maintain a gentle heat, keep the dish covered, and allow enough time for it to become tender.
What seasonings and spices work best?
The classic combinations are perfect: garlic, thyme, rosemary, bay leaf, onion, and a touch of pepper. For a spicier version, add sweet paprika, cumin, a hint of cinnamon, or a blend of oriental spices, always keeping it balanced. Citrus zest or a squeeze of lemon at the end of cooking can also add a lovely freshness, especially with roasted vegetables.
How to serve and use shredded meat
After cooking, you can shred the meat directly in the juices to retain its tenderness. Serve with mashed potatoes, root vegetables, couscous, or roast potatoes. Shredded meat is also excellent in hot sandwiches, tacos, shepherd's pie, or pasta dishes. It's a very practical base for preparing multiple meals while maintaining a high-quality presentation.
How to store and reheat without losing texture
Store in the refrigerator in a sealed container, ideally with a little sauce. To reheat, do so gently in a saucepan or in a low oven, adding a splash of stock if necessary. Avoid high heat, which will dry it out. The next day, the flavors are often even better, the sauce thickens further, and the meat remains very tender if reheated gently.
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