Cooking lamb for my wife's bday. They had shoulder and leg in the supermarket and my mother in law said to get both. We both love to cook and obviously she has a lot more experience than me and her food is great just she is old fashioned. First thing I said was will the leg and shoulder not need different cooking times she was like no not really or you can just take one out of the oven earlier and then put it back in later. Fair enough. Next thing was I was going to season and add oil, she was like no just add oil for now and dont add salt as the salt will dry out the meat and to add salt and herbs towards the end of cooking. Seems contradictory to cooking methods I have seen. Thirdly halfway through the cooking she took the meat out the oven and proceeded to cut the lamb shoulder in half. To me this is treachery and could cause the meat to dry out. Is it just a clash of old against new? Her food is always good so I'm thinking maybe we get too hung up on cooking by the book and the old school way is lead by experience?