Mediterranean cooks certainly know their way around lamb and combine it with spices that their Northern counterparts would never dream of using.   The results are often revelatory flavors that not only bring out the best in lamb, but also bring out the best flavor in some of the least flavorful cuts of lamb, such 

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This one takes a bit of effort, but it’s  great flavorful way to use the lamb shoulder, which is an often neglected cut of the lamb.   A fantastic stew for a cold winter’s evening. Ingredients 1 lamb shoulder (3 1/2 lbs) cut into 2″ cubes (check “kebob style” on our order form) 6 cloves 

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