Once boned and tied, shoulder roasts are easy to accommodate in most pans. Do not miss the opportunity to season throughout with a seasoning or paste (see here). To cook a bone-in lamb shoulder, see Kentucky-Style Smoked Mutton Shoulder.

Have ready:

Season and cook as for:

Start checking the temperature of boneless roasts after 1 hour and bone-in roasts after 1 ½ hours; remove, rest, and brown at a higher temperature as directed. Serve with any of the suggested sauces for Roast Leg of Lamb.