The shoulder is a hardworking muscle and is suitable for slow cooking.
To remove the bones from the shoulder the first thing you need to do is remove the scapula bone followed by the two leg bones.
To do this you will need to locate the joint between the scapula and the leg bone and then cut away the top layer of meat over the scapula revealing the 'v' section of the scapula bone.
Next, cut around the edges of the scapula bone using the point of your knife releasing the meat. Now you need to find the joint between the scapula and the leg and cut through it. Turn the leg over and scrape the meat away from the bone and then gently pull off the scapula bone.
Now remove the leg bone by making a cut from the knee joint to the end that connected with the scapula and to expose the bone. Then score down either side of the bone to remove all the meat and then repeat on the shank.
Now you can cut the meat away from the bone all the way down and the leg bones will come away.
The shoulder can now be rolled and trussed, diced or grilled.