Lamb Shoulder

Butterfly or tie the shoulder so it cooks evenly and slices neatly.

Finish under a broiler or on a grill to render exterior fat before slicing.

Use the bag juices to make a quick pan sauce with red wine and rosemary.

Add a splash of the cooking liquid back to the shredded meat before broiling so it stays juicy.

Spread meat on a wire rack over a sheet pan when broiling to let fat drip off and keep edges crisp.

Freeze in vacuum bags with jus for quick future meals.

Shred while hot using two forks or gloves; cold lamb is harder to pull apart evenly.

Always save the collagen-rich juices to moisten reheated portions.

If you plan to freeze, chill quickly and seal with a ladle of defatted jus.