Lamb Shoulder is a cheaper roasting joint than Leg of Lamb because the shoulder has more fat, and needs low and slow roasting to render it out. The fat in it, however, guarantees the meat will come out moist.
It is cut from the upper part of the front leg. In front of the shoulder is the neck; behind it is the rack of lamb; below it is the foreshank.
The back of the shoulder area is referred to as the “Blade.”
It will be harder to carve than some other cuts of lamb because of the centre bone in it. But, you can also get it boned and rolled (see Lamb Shoulder Rolled), or cut into shoulder chops (see Lamb Shoulder Chops.)
Cuts from here may also be called “Lamb Arm [name of cut].”
“Épaule d’agneau” in French, while it literally just means “Lamb Shoulder”, is a French cut that means half a shoulder that has been boned, rolled and tied to hold it together.