Uninvite everyone. Lamb leftovers are better than human companionship 
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The good news: we have not one, but TWO lamb shoulders 
The big’un will be served to guests, the smol one we’ll save for ourselves.
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It does come out like pulled lamb. Fab leftovers frizzled in a pan to give it crispy edges,
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If it doesnt come out as “stringy” as pulled lamb, all is not lost. Cut it into small pieces - like you’d get for shawarma at the kebab takeaway. Freeze it for later if needed. Otherwise, coat it in olive oil then dredge it in baharat. Then fry. Best way with lamb leftovers I know.
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This is pretty much the only way I’ve made lamb in the last five years or so. The recipe calls for a leg of lamb, but since you bone and cube it, shoulder works well, too. I don’t remember where I got the original recipe, but if anybody claims it, I’ll gladly credit the creator. It’s good on a bed of rice, and with the leftovers, we’ll tuck a few chunks into a pita with a yogurt sauce and sprigs of cilantro.
Uyghur Lamb Skewers
1 T red chili flakes
1 T Szechuan peppercorns
2 T cumin seed
1 t fennel seed
1 T kosher salt
1 T granulated garlic
5 lb leg of lamb, cut into 1-inch pieces and bones discarded and trimmed of big fat
2 T vegetable oil
2 T Shaoxing wine
10-12 Bamboo skewers (7-8”), soaked in water at least 2 hours and up to overnight
In a spice grinder, coarsely grind chili flakes, szechuan peppercorns, cumin, and fennel. Add kosher salt and granulated garlic and thoroughly combine ingredients.
Reserve 2 tablespoons of the spice mix in a small bowl. Add lamb to a large bowl and toss thoroughly with the remaining spice mix, oil, and Shaoxing wine.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Grill skewers, covered, over indirect heat about 4 minutes per side.
Move skewers over direct heat, sprinkle with the reserved spice mix, and cook until well seared on both sides, about 1 minute total.
Remove skewers from the grill and serve right away.
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This sounds very good!
We like it (especially Son-in-Law)! That’s why it’s pretty much the only way I’ve made lamb in a few years. I will usually cut back on the szechuan peppercorns, though, because Mrs. ricepad is not so fond of the numbing.
Hopefully the weather will play along, and my butchering skillz.
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We’ve only had lamb shoulder available in small cuts (~2 pounds) or shaved in the last few years, but when we had larger, fattier ones available, I used to smoke it for Easter and make sandwiches with skoradalia, some kind of barbecue-ish sauce with pomegranate molasses, and some kind of spring-signaling green like pea shoots. The smoke isn’t really the important part (I only have a stovetop smoker) as much as the low-and-slow cooking so that it relaxes.
(Another combo we’ve done a lot, instead of the skordalia and BBQ sauce: whipped feta with lots of mint and garlic, and pickled Fresno peppers or Peppadews. Ah shit, I need to make a grocery order for when we use the corned beef up, don’t I.)
I grew up with leg of lamb or chops—lamb was my one of my grandmother’s favorite foods and the one she’d splurge on—but I think I like shoulder even more.
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I love Mutton Ishtu which is a white Lamb or Goat Stew with Coconut Milk, Green Chilis, and Curry Leaves. As well as lots of Spices and Flavorings. Lots of Folks also add veggies.
(you can skip the Cashews! )
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OMG all of that sounds absolutely delish! Brilliant to slather skordalia on sammiches with the lamb!
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That also sounds fantastic. Now I wish I had more than two shoulders 
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You grill meat before making youvetsi? I brown the raw chunks then simmer in tomato.
We usually sear lamb shanks in the D.O. in which the dish is finished, but the shoulder was too large for the DO, so we improvised.
Thanks for sharing this. I will try the next time I’ve got lamb to make and eat.
