Try this just once and you will never again bother with all the fussy cutting and trimming needed to break a shoulder down into separate cuts.
I consider every undamaged shoulder from deer I process to be a prized piece of meat, and they all get cooked whole. If there is broadhead damage consider using it whole if the area can be completely trimmed away. But if it is bullet damage, especially to bone, don’t use that shoulder whole – just bone it out and aggressively trim and discard any damage. Use the remaining meat in some other recipe.
I used it anyway because it shows the texture well and how the bones pull free.