Lamb shoulder, cut from the upper part of the front leg, boasts more marbling and connective tissue, resulting in a richer taste and greater tenderness when slow-cooked. It excels in methods like braising. On the other hand, lamb leg, sourced from the back leg, is leaner and milder in flavor, making it well-suited for quicker roasting or grilling. Lamb leg is often appreciated for its tenderness and is typically carved into slices for a more traditional presentation, whereas lamb shoulder, when slow-cooked, can be shredded for dishes like pulled lamb sandwiches. The choice between the two depends on preferences but also availablity.