Slow roasted lamb shoulder
I bought a boned and rolled lamb shoulder at the Farmers Market this morning.
Thinking about slow roasting it.
It's 1.92 lbs.
Butcher told me 350 for 20 minutes a pound (which sounds like a regular old roast to me)
I was thinking lower temp, longer roast.
Also, if it were pork, I'd sear it before putting it in a low oven. Thoughts on that?