The shoulder cut is known for being tender yet juicy, with a fair amount of marbling. It can be slightly fattier compared to other cuts, but this fat helps keep the roast moist during slow cooking.

This cut is best cooked low and slow to break down the tougher muscle fibers and make it tender. Here are some common cooking methods:

1. Slow-roasting in the oven: Roasting it at a low temperature (around 300-325°F or 150-160°C) for several hours will render it tender and allow the flavors to develop.
2. Braised: Braising the lamb shoulder (cooking it in liquid, often with aromatics like garlic, rosemary, and onions) is another great way to infuse it with flavor and make it melt-in-your-mouth tender.
3. Grilled: Although not as common, lamb shoulder can be grilled if sliced into steaks or boneless pieces. However, slow roasting or braising is more typical for this cut.