Do not be frightened of the lamb shoulder. It is inexpensive, intensely delicious, and ridiculously easy to prepare.
You don't have to take the bone out. It looks rather weird and flintstone like but by the time you're done cooking it will fall off the bone, just scoop it to serve.
I usually just season simply with garlic, lemon, salt and pepper and rub with olive oil. You could use anything you like here form moroccan spices to lots of rosemary, etc. I would avoid the lardons though. This is a very fatty cut you won't believe how much fat it releases so skip on adding further fat, it doesn't need it.
Ok here comes the hard part hehe. Season it and put it in a deep roasting pan. No water, no sauce, no wine, no nothing. Cover it with foil. Stick it in a 500F oven for 10min then turn the oven down to 325-350. Don't turn it, don't baste it, don't even open the oven door. Leave it in there for 4hrs. When the 4hrs are up take it out, remove the roast from the pan (which will now be filled with possibly 2 inches of pan juices and fat), cover it and let it rest for up to an hour if necessary. Use the pan juices to make a gravy.
Really this cut is fool proof. My guests kiss my hands after I serve them this roast, it will be a big hit you'll see.