Shoulder at 85 degrees: Pulled lamb

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 roast traditions. A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.

Low oven, long time. Cover for the first half if the surface browns too fast. Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Pulled lamb.” Use 85 degrees and 85 when you cook. Salt after you know the job. Do not play with undercooked meat.

At the counter, read the use on Shoulder before the photograph. 85 degrees is the internal heat, “Pulled lamb” is the dish, and 85 is the stage of the fire. Marbling alone does not split stew from grill. Look for even fat cover; young lamb (under a year) stays milder than mutton.