this summer, we bought a whole lamb. this sunday, i'd like to cook a shoulder roast, but i'm not quite sure what to do. my plan was to braise it in wine and do a sort of traditional french roast (start with lardons, brown the meat, add mirepoix, deglaze with wine, etc.) but i'm not sure if this approach works with lamb shoulder. plus, it's got the bone in, and i've read that most butchers bone it before they sell it. so, should i remove the bone - and if so, is it difficult to do? thanks for any advice.