I don't know if you really need a recipe...but here's how I would do it.
Trim the meat into 1 inch cubes...season liberally with salt and pepper, set it in a perforated pan to drain, add some smashed garlic cloves, maybe a smashed shallot, some thyme, etc...then let it sit overnight.
Melt enough lamb fat to completely cover the lamb meat. Wipe the meat with a clean towel, removing the garlic and shallot and thyme, and getting most of the seasoning off. Cover with the fat, and bake covered in a 250 degree oven until falling apart tender, probaby 2-3 hours.
Cool it quickly in it's own fat, and it should keep for a couple of weeks at least. Probably won't last too long though.
I've never made lamb confit, but would imaging it would make great anything you can fill with meat...like tacos, enchiladas, raviolis, rilletes, risotto, etc.
Good luck, hope I helped.