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.
Roasted like a leg of lamb works great. Puncture with a paring knife and pop slivers of garlic in the slots. If you’re feeling adventurous, Google “lamb shoulder anchovy”–you make a paste with the anchovies, garlic, various herbs, EVOO, and slather the shoulder with it. The fish taste disappears, leaving intense umami.
You could cut one of them into chunks for yuvetsi.
True! Instead of lamb shanks for a change!
In the piece, roast it low and slow.
Or, take it off the bone and cube it. Perfect for tagine, curry, etc. Show it some lurrrve
This sounds promising and along the lines of some of my fellow HOs’ suggestions.
@ernie_in_berkeley I can always add anchovy paste to this one 
Lamb shoulder is great for different Indian curries like Rogan Josh
I just remembered that Mom used to put slivers of onion in the knife slits, too.
My recollection from childhood is that lamb/mutton were the most frequent Sunday roasts. In the warmer months, lamb leg with mint sauce. In the winter, shoulder with a creamy onion sauce - something like this
Georgina Hayden’s Cypriot Lamb Shoulder Easter Kleftiko, with cinnamon, mint and pomegranate.
My favorite way to cook it is based on instructions in the book Maximum Flavor. Their recipe involves coating the shoulder with a paste of red wine, cumin, smoked paprika, and soy sauce, letting it sit overnight, and then roasting it at 250F, covered, for 6 hours.
That general template works really, really well and I’ve done it a bunch of times. It yields a perfect and meltingly tender result. But I prefer a stronger and spicier flavor than what they call for, so my paste these days is comprised of cumin, smoked paprika, gochujang, garlic, soy sauce, a bit of extra salt, some honey or maple syrup, and a bit of mirin or sake if I need to thin it. I kind of eyeball the amounts; I think it’s tough to over-season unless you’re applying straight salt, and you lose a lot of the seasoning during the cooking process, so it all balances out. (IOW: Too much is better than not enough.) The end result doesn’t quite shred but comes apart easily in chunks and we eat it bo ssam style, served with lettuce, ssamjang, rice, and various banchan. Always an excellent meal.
Sounds delish! Thanks for sharing
A winner of a recipe.
This also sounds right up my alley. Will check the Samin Nosrat thread to see if anyone’s made it yet & has any input 
This is my go to lamb shoulder starting point
Looks like I’ll be making one for Easter Sunday. Now to decide which recipe to use!
The Jamie Oliver one reads like the end texture is going to be “pulled lamb” - which we’ve done before although not that actual recipe. Pulled lamb is fab!
Pulled lamb makes absolutely killer next-day quesabirria…
Depending on how many guests we have I am hoping for leftovers…
