Shoulder at 70 degrees: Shawarma-style shoulder · 392

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. Low oven, long time. Cover for the first half if the surface browns too fast.

Look for even fat cover; young lamb (under a year) stays milder than mutton. Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Shawarma-style shoulder.” Use 70 degrees and 70 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. 70 degrees is the internal heat, “Shawarma-style shoulder” is the dish, and 70 is the stage of the fire. Marbling alone does not split stew from grill. A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.