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@d-goods
almost anything but fillet/loin/chops. cheaper cuts work best. leg, shoulder. shank is a very accessible and worthy one for this and a good starter for someone new to lamb. no prep and not much fat. buy it. brown it in butter/oil. then do the above. if you want, just use the same pot. fry the meat off in the pot. take it out. make stock in the same pot. off you go. fall off the bone shit. if you're gonna do cloves you could also add a cinnamon stick for extra tones.