Suggestions for Pyrenean milk- fed lamb

[FaineantFreddy]

I've got a nice piece of Pyrenean milk- fed lamb to cook for Easter. It's the front end (shoulders & front legs in one piece) but I'm not sure what to do with it. I would hope there's enough there for 2 or 3 meals for two, but with such a small lamb it's difficult to tell.

Any suggestions as to the best way to cut it up and what to do with it?

Needless to say, I want the flavour of the lamb to shine through, so I'd keep it quite simple myself.

Any advice would be most welcome.

[tenex]

I had to google that to make sure what it was.
I've tried similar out of interest. Highland Mountain Cheviot lamb 6 weeks old and just starting to graze seriously.(It hung itself in a Rylock fence)
I only used the back legs boned and treated as tenderloin. Flash fry/brown in a pan then in the oven. The front end was all bone and no meat.
Sorry OP, it was tasteless "naked".