Shoulder Roast

1. Preheat oven to 350˚

   
   

2. Rub dry spices onto both sides of the lamb shoulder

   
   

3. Squeeze lemon juice on top

   
   

4. Place lamb on a roasting pan and place it on the middle rack of your oven

   
   

5. Cook until internal temperature reaches 125˚, then remove lamb from the oven

   
   

6. Add fresh rosemary, dill, and parsley on top. Place lamb back in oven and bake until internal temperature reaches 135˚ for medium rare or 145˚ for well done

   
   

7. Let lamb rest for 3 minutes

Cutting the meat off the bone (results in long strips and short pieces):

1. Find the end of the bone and begin cutting along the sides all the way down to the knuckle bone

   
   

2. Cut around the knuckle to get the rest of the meat