Shoulder

This inexpensive, lean cut is suitable for slow roasting or pot roasting, and once the fore knuckle has been removed is known as the oyster of veal. It can be roasted on the bone, but is usually better boned and rolled with a tasty stuffing.

The shoulder may also be boned and cubed to create blanquettes and fricassées, and can be particularly good when braised with oil, garlic, tomatoes and mushrooms.