Shoulder, Slow roasting, 94°

Cook Shoulder as “Slow roasting” until the centre reads 94 degrees. The mark to keep is 94°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. The everyday roasting joint of the sheep: enough fat and collagen to stay juicy for hours, large enough to feed a table. Bone-in holds shape; boneless rolls for even slicing. This is the cut behind most weekend lamb roas At the butcher, open Shoulder so the slip shows 94° first, 94 next, and “Slow roasting” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Shoulder, 94°, 94, then “Slow roasting”. When the thermometer is done, look again only at 94° for Shoulder and leave 94 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Slow roasting with 94 at the butcher before you close 94° for Shoulder. Cook Shoulder as “Slow roasting” until the centre reads 94 degrees. The mark to keep is 94°.