Help me out. What is confit lamb shoulder supposed to be like?

I'm asking this because, it's something I had never eaten until recently, and both times were very disappointing.

I suspect this is because it wasn't prepared properly, but I have no point of reference. I've never had good confit lamb shoulder. What I've had has been dry and fibrous like certain kinds of canned meat (don't ask). I suspect it was overcooked, but I need confirmation.

I have had confit leg of lamb and lamb shank which is usually quite amazing. Flakey, unctuous and flavourful. It's one of my favourite meats ever. The shoulder was nothing like that.

So was I served bad lamb shoulder or is it just something that's not for me?

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