Sounds good. Many of my middle eastern friends cook it grilled with a garlic/olive oil sauce that is fantastic! My mouth waters just thinking of it.
Not knowing any better, we browned the cuts of lamb in an electric skillet, then lowered the temp to 250F, added carrots, potatoes and onions, covered and slow roasted them. The fat and connective tissues rendered out and became a thick, sweet, sticky sauce coating the vegetables. Exquisite! That lamb produced many wonderful meals.
We had the butcher turn the parts not suitable for roasting into lamburger.