Hi.

So I have been playing with my Anova Sous Vide, and I do love how easy it is to use. I did a lamb shoulder, bone in which I then seared, but I was surprised when it didn't have the texture I was expecting, which was more like solid lamb, rather than what I wanted, which was pulled pork (Lamb) texture.

I was wondering what I was doing wrong?

It could just have been that particular piece. Try again with another lamb shoulder and see if you get the same result. I recently cooked a lamb leg in my usual way, expecting to get the usual "falling off the bone" and got solid lamb.