Dobo — Mardin-Style Garlic-Stuffed Lamb Shoulder

Ask your butcher to remove the bone from the lamb shoulder, or carefully cut the meat away from the bone with a sharp knife. Use the tip of a knife to open a wide pocket in the thickest part of the meat without piercing the outer surface. Leave an opening about two fingers wide.

In a bowl, combine the soaked and rinsed rice, peeled whole garlic cloves, softened butter, allspice, black pepper, and half the salt. Do not chop the garlic; the whole cloves hold together and turn sweet as they cook.

Place the stuffed shoulder in a deep pot with the seam facing up. Pour the hot water in along the side; it should cover three-quarters of the meat, but not submerge it.