Lamb shoulder
Lammbog
88°CBone-in and fatty — go low, slow, and well past pink.
Cook to this all the way through
Safe minimum 63°CUSDA · + 3 min rest
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.