Bring the gallon of water, .75oz of salt and .25oz to a boil.
Let cool to room temp.
Drop in the lamb.
Brine your lamb shoulder for 24-48 hours.
Remove the lamb from the braising liquid and wash off extra brine.
Season lamb shoulder with salt and pepper.
Grill your lamb shoulder over low heat until nice caramelization happens, rotating often and basting with olive oil regularly with an herb brush.
Combine 750 ml white wine, 1 T white peppercorns toasted, 1 T coriander toasted, Fish sauce to taste apx 1/4cup, 1 bunch fresh thyme, 2 heads of garlic split, 2 white onions halved and 1 bulb fennel, quartered into a large deep hotel pan and bring to a boil.
Check for seasoning and then add your browned lamb.
Cook in a covered cocotte or covered in a large roasting pan at 200F for approx 8 hours and cooked to an internal temp of 180F.
Make sure to rotate and baste during the cooking process on the hour.
Once rested portion the lamb and cool in the strained braising liquid.
They will also double as your sauce.
Let lamb cool to the point where you can handle it. Pull the muscle groups, discard the bones.
Strain roasting liquid and reduce by 1/3.
Heat milk and milk powder to 185f and then cool to 110f.
Whisk in the old yogurt and then place in lightly covered jars in the c vap at 104f for 24 hours or until the milk thickens.
Cut cucumbers in half.
Toss in oil and salt
Grill until to charred on both sides.
Heat a cast iron skillet (or grill) and heat the chunks of lamb through (getting some nice color as you go).