Pan Fried Lamb Shoulder

One of my favorite cuts of lamb is the shoulder. Not only is it flavorful, it is also inexpensive! So if you want lamb on a budget, this could be the cut for you!

What I love is that this is a quick way to prepare lamb for an easy lunch.

I had actually purchased a boneless lamb shoulder roast that I cubed and marinated. If I wanted to slow cook this cut of meat, then I would ask for it on the bone to add to its flavor.

Pan fried lamb shoulder


2 lbs lamb shoulder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dry thyme

1/4 tsp dry rosemary

1 tbsp of extra virgin olive oil

Juice of 1 lemon

Splash of white wine

(Garnish is dry oregano and more lemon juice)


Cube the lamb into 1 to 1 1/2 inch pieces. Toss them in the dry ingredients. Drizzle the olive oil & lemon juice and coat well. Let this marinate for at least 30 minutes in the refrigerator.

Marinated lamb shoulder

When ready, heat up your pan to medium-high & drizzle some olive oil. Pan fry the lamb pieces in batches. The 2 lb shoulder actually makes 4 servings. You want to achieve a nice crust all around your lamb pieces. This can take around 20 minutes per batch.

When they are all cooked, toss them all back in and add a splash of white wine. Allow the flavors to come together for a few minutes.

They are now ready to serve with a generous squeeze of lemon and a sprinkle of dry oregano.

Ready to eat!

We love to eat lamb with a traditional Greek salad called horiatiki.

Kali Oreksi!

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