Lamb Shoulder on the Bone
The hard-working heft of muscle from the fore-quarter of the animal. Although leg (from the rear of the animal, which does less work than the front) is often favoured as the premium cut, it is shoulder the gives the most flavour and succulence, this is due to its marbling of fat and intramuscular tissue. Shoulder should be cooked slowly and allowed to tenderize over a number of hours. A whole shoulder will feed four to eight people.