1. Prepare the Lamb:

Cut the American lamb shoulder into two large pieces to make it easier to handle. Use a skewer or paring knife to poke small holes all over the meat. This helps the brine work its magic.

2. Toast the Spices:

In a small, dry skillet, toast the juniper berries, bay leaves, coriander seeds, thyme, and peppercorns over medium heat for 2–3 minutes, stirring often. You want them fragrant, not scorched.

3. Make the Brine:

Dump the toasted spices into a large pot and add the water, kosher salt, sugar, garlic, sauerkraut brine, and ground cloves. Bring it all to a boil, let it bubble for 5 minutes, and then cool it completely.

4. Brine the Lamb:

Put the lamb into large zip-top bags or a non-reactive container, pour the cooled brine over, and make sure the lamb is fully submerged. Stick it in the fridge for 3–5 days, flipping the lamb daily so it absorbs all that flavor evenly.

5. Cook the Lamb:

Take the lamb out of the brine and rinse it under cold water to shake off excess salt. Strain the brine and rinse the spices—you’ll need those. Place the lamb and the rinsed spices into a large pot, cover it with fresh water, and bring to a boil. Drop the heat to medium-low and simmer for about 2 1/2 to 3 hours, until the lamb is fall-apart tender.

6. Rest and Slice:

Pull the lamb out of the pot and let it rest for 10 minutes. Once rested, slice the lamb thinly against the grain. Keep the slices warm in the cooking liquid.

7. Make the Russian dressing:

In a small bowl, mix together the mayo, ketchup, mustard, Worcestershire, and calabrian chili if using. Season with salt and pepper to taste. It’s tangy, it’s creamy—it’s everything this sandwich needs.

8. Assemble the Reubens:

Layer the rye bread with sliced lamb, Swiss cheese, sauerkraut, and a generous smear of that Russian dressing. Toast or grill the sandwiches until the bread is crisp and the cheese is gooey, then dive in.