The shoulder, in butchery, is the joint from the top of the foreleg where it joins the body, a hardworking cut from one of the animal’s most exercised regions. Lamb, pork, and veal shoulders are prized for slow cooking: rich in connective tissue and flavour, they transform through braising, roasting low and slow, or smoking into meltingly tender meat that shreds beautifully. Pork shoulder becomes pulled pork and carnitas; lamb shoulder, studded with garlic and anchovy, is a classic Sunday roast. The joint is economical because its toughness discounts it, but patience repays the saving many times over. Bone-in shoulders roast best, the bone conducting heat and adding flavour to the meat around it.