# Lamb Shoulder Bone Out.
**URL:** https://community.anovaculinary.com/t/lamb-shoulder-bone-out/14877
**Category:** Anova Precision® Cooker
**Tags:** lamb
**Created:** [June 6, 2018, 7:17am UTC](https://community.anovaculinary.com/t/lamb-shoulder-bone-out/14877 "2018-06-06T07:17:56Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@errknot](https://community.anovaculinary.com/u/errknot)
#### Post date: [June 6, 2018, 7:17am UTC](https://community.anovaculinary.com/t/lamb-shoulder-bone-out/14877/1 "2018-06-06T07:17:56Z")
I am looking at doing a lamb shoulder, bone out and rolled. Cooking temp. and time? Finish?
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [June 6, 2018, 12:01pm UTC](https://community.anovaculinary.com/t/lamb-shoulder-bone-out/14877/2 "2018-06-06T12:01:39Z")
Temperature will always depend on how you like your lamb. I love mine with a good blush on it, so I’d be doing it at 54C/130F for at least 24 hours. If you use a higher temperature you may not need so long, depending on the temperature you choose. A pinch test will tell you how it is faring.
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### Author:  [@errknot](https://community.anovaculinary.com/u/errknot)
#### Post date: [June 6, 2018, 12:21pm UTC](https://community.anovaculinary.com/t/lamb-shoulder-bone-out/14877/3 "2018-06-06T12:21:33Z")
Thank you for that. I think I will finish the shoulder on hot BBQ grill.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [June 6, 2018, 9:44pm UTC](https://community.anovaculinary.com/t/lamb-shoulder-bone-out/14877/4 "2018-06-06T21:44:08Z")
Sounds good.