Lamb Shoulder:As a rule, lamb is fairly tender, which means that most cuts of lamb can be cooked using dry heat — even when the corresponding cut of beef or pork might not. One example of this is the lamb shoulder.
The lamb shoulder is often roasted — in which case it is usually boned and rolled; it can be stuffed, as well. Lamb shoulder is also sometimes cut into chops, though these chops are not as desirable as rib or loin chops. Lamb shoulder can also be cooked with moist heat.