The oyster shoulder comprises the blade bone but has the fore shank removed. Because the shoulder muscles do more work than the leg muscles the shoulder has more flavour and the nicely marbled meat has a pronounced sweetness. A really popular cut in New Zealand made for sharing.
The oyster shoulder should always be cooked low and slow and amazing results can be achieved by sous-vide. The joint responds really well to flavour enhancements; try some Middle-Eastern, Caribbean or Mediterranean full flavours. Things like preserved or charred lemon, cumin, za’atar, cinnamon or paprika and consider serving with yogurt, feta or hummus. Alternatively simply finish with a drizzle of quality olive oil and a squeeze of lemon.
Portion weight: 900-1100gms / 2.0-2.4lbs
Portions per vac pack: 1
Vac packs per inner carton: 4
Vac packs per outer carton: 8
Portions per outer carton: 8