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Cook lamb shoulder at 165°F (73.9°C) for 12 to 18 hours for succulent, fall-apart lamb.
For medium-rare, cook at 131°F (55°C) for 1 to 2 days.
For medium doneness, increase the temperature to 140°F (60°C).
For a tender braise, cook at 150°F (65.6°C) for 18 to 36 hours.
For firm but shreddable texture, cook at 156°F (68.9°C) for 18 to 24 hours.
For more fall-apart texture, cook at 165°F (73.9°C) for 18 to 24 hours.
For really fall-apart texture, cook at 176°F (80.0°C) for 12 to 18 hours.