Butterflied lamb shoulder’s tender, yum and easy to get marinated stuff inside the meat. U can roast or pan-fry it, they all come out yum.
I marinated it FOR TWO DAYS, in salt, pepper, garlic a lots of garlic, chopped up very fine lemon leaves, lemon juice in yellow bottle and fresh lemon juice, some sugar.
Today, i roasted it in oven.
Red meat like lamb or beef, it’s better marinade them longer than white meat like chicken and pork.