If you have never eaten lamb, you might find the flavor what you would call gamey, but I love it. Goat and lamb are great barbequed. When I have had a lamb roast, I slip garlic and rosemary under the silverskin or cut little pockets and insert it. As someone else said, mint jelly goes well with it. My favorite lamb dish is to make Scotch Broth, which requires cutting it into small pieces for a very good soup that utilizes spices, bay leaves, and barley. I usually make Scotch Broth and put it in the refrigerator overnight, then take the solidified fat off the next day before reheating. If roast or scotch broth don't appeal to you, look up some of the middle eastern recipes that use it.
What a good neighbor you have.