I think the other two Aussies are on the money.
Thanks for the PM by the way.... I'm sorry I have not got back to you earlier... I've been busy, drunk, busy, then drunk again for quite a while this week..
With that dry aged shoulder, definately go hot and fast And like a good dry aged steak, it would be something you'd carve at medium, medium rare.
If you want pullet lamb, I would suggest hogget or mutton. The animal is older, larger, and has more intense flavour and more fat. That would be perfect for pulling in the same way a pork shoulder would be. However moisture still would remain an issue. If you are pulling, you need to forget about temp and go by feel / probe like buttah, or a little less. Then put it to bed for 2 hours minumum before pulling and add all the juices back into the meat.
Hope that helps.