The Italians have known for a long time how much lamb, hogget and mutton love being paired with capers and anchovies. The anchovies melt down to become almost like a seasoning while the piquancy of the capers really cuts through the rich meat. Shoulder is one of the more inexpensive cuts. As you know, we butcher the whole animal, and nothing goes to waste. We can send it to you boned out, ready to make this recipe which goes really well with roast potatoes and green vegetables. The gravy is simply the juices from cooking the meat.