The top bit of the lamb shoulder was left, the bit round the shank, not really suitable for plain grilling, so I popped it in the food processor with some onion, breadcrumbs, sumac, allspice, salt and lots of parsley. Sausage shaped, and chargrilled them. Then rested in the oven whilst I deglazed the pan and added some fresh tomatoes to cook down into a little sauce.
Meanwhile bulgur pilaf with lamb stock, some Urban SpiceMan Yo Momma spice blend (lots of sumac in there plus other secret things..) and parsley and roasted chopped hazelnuts added at the end.
Salad. Total Greek yoghurt. Home made pita breads.Crispy fried onions over the top.