About this cut:
A classic cut in French cooking, this bone-in roast is perfect for slow cooking. A versatile cut, lamb shoulder can be braised; slow, dry roasted at low heat; or for a real treat, smoke for 18-24 hours. After cooking, meat can be pulled, or sliced off the bone.
Basic Cooking Technique
Braise, smoke, or roast low and slow.
The lamb was delicious but after cleaning it and roasting it, I lost almost half of the raw weight in fat and bone. I ended up with about 4 portions of meat. I often buy lamb shoulder on the bone from my regular butcher and this has never happened. The lamb, however was delicious!