If you love the flavor of lamb and the moist, tender texture of pulled pork, consider slow-roasting a lamb shoulder. Unlike a leg of lamb, which is leaner, the shoulder has more fat and connective tissue. Roasted for several hours at 325 degrees Fahrenheit, the meat pulls perfectly, Harters says on Chowhound. As for what to season it with, Bigley9 is a fan of this Jamie Oliver recipe that calls for garlic and rosemary.
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