Lamb shoulder roast are great value for money and really do make a wonderful roast. They are also great deboned and stuffed. I like then cooked slightly longer than their leg roast compatriots, to allow the intermuscular sinu and fat to break down. The go really well with fresh herb sauces. Our shoulders vary in size, much like our lambs. Serving sizes are very difficult to judge, particularly in a meat loving country like South Africa. I always work on about 300-400g per serving on average, particularly with the bone in.
Our shoulders are small at the moment.