Hang the yoghurt in a cheesecloth over a bowl overnight.
Discard the liquid and chill the collected yoghurt curd.
Dissolve sugar in 200ml water, add lemon slices, simmer for 20 minutes, and leave overnight.
Mix spices with garlic and salt, rub over mutton, and marinate for 12 hours.
Wash off marinade, brown mutton in a casserole, and simmer in stocks for 4 hours.
Press the cooked meat between two trays with weights and chill.
Strain and reduce the cooking liquid until it reaches a sauce consistency.
Fry minced meats, deglaze with water, add aromatics, purée, tomatoes, and stock, then simmer for one hour.
Cut cucumber into batons, remove seeds, and season with sea salt.
Char lettuce halves in a hot pan and warm through in the mutton sauce.
Preheat the oven to 200°C.
Slice mutton shoulder, brown in a pan, and roast for 6 minutes.
Griddle oiled spring onions for 2 minutes until charred.
Mix feta with mint and honey.
Plate mutton with ragù, vegetables, yoghurt, lemon, and cheese, then finish with sauce.