Diced Lamb Shoulder
Diced shoulder is from the forequarter of the lamb and as the name suggests comes from the shoulder area.
Diced shoulder is great for stews, casseroles and curries. The leg meat will provide leaner pieces of meat but when trimmed of excess fat the shoulder will provide a slightly sweeter flavour.
If you are cooking a stew or casserole you could also use any of the slow cook cuts such as lamb cubes, shanks and chops.
Diced shoulder is often used in curries and other exotic cuisines because it can take robust flavours.