Shoulder — Pulled lamb · 66

Cook Shoulder as Braising to 85° at the centre. Plate as Pulled lamb. Angle 2: check thickness before the clock. 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. Look for even fat cover; young lamb (under a year) stays milder than mutton. Cook Shoulder as Pulled lamb to 85° at the centre. Thick grain needs more time.

Cook Shoulder as Pulled lamb to 85° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Shoulder needs heat through to 85° before “Pulled lamb” makes sense. 85 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.