I was going to slow roast a lamb shoulder until it was fall apart tender, but I couldn't find one. What we got instead is a boneless leg. I usually cook leg med-rare and slice. My question is as its a pretty lean meat, if I cook it low and slow, will it get pull-able or will it dry out first? Also as some guests don't like lamb I'll also cook a bone in breast at the same temperature, should it still be pulled at 160? Any guesses to the relative times?