Pictured here is a Grilled Lamb Shoulder, with fresh string beans dressed with roasted almonds, baked plantains and a baked cream ziti with prawns. Many people don't like lamb for one reason or another. The only reason I can come up with is that lamb tends to have a gamier flavor than beef. I have found this to be true with leg of lamb rather than shoulders. I have found that lamb shoulders placed on the grill seasoned with salt and pepper can't be touched by anything else. I love my steaks, especially a nice rare boneless rib eye. But even that rib eye has a tough time competing with the tenderness of a grilled lamb shoulder.Lamb for what it's worth is powered punched with all 8 essential amino acids and a 3-ounce serving provides 43% of an adult males protein. An added benefit for me to purchase lamb more than I do beef, is the price. The price of a tender lamb shoulder averages around $1.90 - $2.15 per shoulder where I purchase them. I have seen considerable savings switching to lamb for my red meat source.
Also there is the fat issue; lamb has less fat content than beef. So with each cut you will get a much more leaner piece of meat than compared with beef. Me personally I love fat, lets be honest fat adds flavor. But nonetheless, since I am trying to train properly and eat right "MOST" of the time having lamb on the menu has been a great choice.
