I am all of a muddle.
I have a 4.090kg shoulder of lamb with a bone in the middle of it.
Have used Wiki meat roast calculator and it says...
17:05 Preheat oven for 25 minutes to 220 °C ( 425 °F - Gas 7 - Hot )
17:30 Check oven has reached temperature, place the meat in a roasting tin, cover with foil and place in the oven
17:30 Roast for 30 minutes at 220 °C ( 425 °F - Gas 7 - Hot )
18:00 Reduce the oven temperature to 160 °C ( 325 °F - Gas 3 - Moderately slow/Warm )
18:00 Roast for 2 hours and 10 minutes
20:10 Take the meat out of the oven.
20:10 Cover loosely with tin-foil and leave to rest in a warm place for 20 minutes.
20:30 Carve the joint and serve.
Does that account for the fact that it is a whole round shoulder with a bone in the middle?