Don't just stick to the more traditional roast leg or shoulder of lamb. Try a succulent stew or casserole.
For stewing, middle neck or scrag eng of neck are generally used as the bones impart delicious juices to the liquid. Also best end of neck chops are ideal for braising (as in Traditional Lancashire Hotpot). In Scotland these are called single loin chops and in the Midlands simply cutlets. Both these shoulder cuts will also roast.