Lamb shoulder
Lammbog
88°CRest 45 min
Cook to this all the way through
Bone-in and fatty. Go low and slow, and well past pink.
Safe minimum 63°CUSDA
On the grill
Full of connective tissue and fat that need time to break down, so this is the lamb cut to treat like a pork shoulder rather than a leg roast.
Indirect heat for several hours at a moderate dome temperature. It is ready when the bone twists loose with light pressure.