For over 100 years, Gundagai Lamb in Australia has produced stunning, pasture-raised lamb responsibly and sustainably. To make sure all their lamb has beautiful marbling, with the perfect balance of lean meat and intramuscular fat, the team uses their own discriminating grading scale. The lamb shoulder comes from the upper front leg, a hardworking part of the animal that is full of connective tissue and extra fat. The shoulder benefits from searing, followed by a long braise or slow roast to break down the tissue, resulting in a succulent, rich, and impressive centerpiece. Alternatively, grind boneless shoulder meat for flavor-packed meatballs or burgers.