For the pastry: 4 cups all-purpose flour 2-1/2 sticks (1-1/4 cups) unsalted butter, cut into bits 1 teaspoon salt Make the filling: In a large heavy saucepan combine the lamb bones with 6 cups cold water. Cut the onions and the carrots into 1/2-inch dice, reserving them, and add all the vegetable peelings to the lamb bones. Bring the water to a boil over high heat, skimming the froth, and cook the mixture over moderately low heat until the liquid is reduced to about 1-1/2 cups. Strain the stock through a fine sieve into a measuring cup and reserve 1-1/4 cups of it. Trim the fat from the lamb shoulder, reserving it, and cut the meat into 1/2-inch pieces. Chop the reserved fat fine and in a heavy kettle cook it over moderately low heat, stirring, until it is rendered. Add the reserved onions and carrots to the kettle, cook them over moderate heat, stirring, for 3 minutes, and with a slotted spoon transfer them to a bowl. In the fat remaining in the kettle cook the lamb, stirring, until it is no longer pink. Stir in the cuminseed and the flour and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the reserved stock in a stream, stirring, and bring the liquid to a boil. Return the vegetables to the kettle and simmer the mixture, covered, for 30 minutes, or until the lamb is tender. Stir in salt and pepper to taste, remove the kettle from the heat, and let the filling cool to lukewarm. Make the pastry: In a bowl put the flour and make a well in the center of it. In a saucepan combine the butter, the salt, and 3/4 cup water, bring the water to a boil, and pour the mixture into the flour well, beating until the mixture forms a dough. The dough will be very soft. Halve the dough, form it into 2 balls, and let it cool until it is firm enough to roll out. Roll out three fourths of each ball into a round 1/4 inch thick and fit each round into a 7-inch springform pan. Fill each shell with half the filling. Roll the remaining fourths of dough into rounds 1/4 inch thick, cover the filling with them, and crimp the edges together. Cut a vent in the top of each pie and bake the pies in the lower third of a preheated 375° F. oven for 45 to 50 minutes, or until they are golden. Transfer the pies to a rack, let them cool for 10 minutes, and remove the sides of the pans. The pies may be served hot or at room temperature. Serves 12. LAMB 15