Our friends who sold their house to live in the city permanently gifted us two lamb shoulders from their share.
I’d assume it is best prepared low & slow, either as a roast or braise, but was curious what my fellow HOs like to do.
Please only share recipes that you personally have made before.
Merzi vielmals! 
My first thought was braising, so a lamb stew, or lamb tagine might work (although I know you don’t like sweet with meat, so dried apricots would have to be left out of the latter).
Spicy Moroccan Lamb Tagine/Stew
All I have is a “paragraph recipe” that I guess I posted back on 91/20/2019.
Lamb chunks seasoned with salt and pepper, and browned with chopped onion, and a spice mix of paprika, turmeric, cumin, cardamom, nutmeg, and cayenne. Added some tomato sauce and chicken stock, then added a large handful of halved dried apricots, a cinnamon stick broken in half and a single star anise. Drizzled with some honey and covered. Into a 350° oven for about 2 hours.
The lamb was served over egg noodles and alongside roasted carrots, which were tossed with olive oil, paprika, cumin, and cinnamon before roasting, and then topped with a lime crema and chopped pistachios.
And if you have the ability to have the shoulder ground, maybe a Lamb Bolognese? My notes said “I used 1 lb of ground lamb. Made on 10/29/22, subbing Aleppo pepper for the RPF, anchovy paste for the anchovies. Parsley instead of basil as well…basil doesn’t seem right with lamb? The food processor gets the carrots, celery and garlic all smushy, perfect for this recipe. It was AMAZING!”
Here’s the link to my 10/29/22 post with pic.
