This recipe works equally well with cheaper cuts of lamb like; lamb shanks, breast of lamb or best end of neck. If you use these fattier meats, make the dish a day ahead, refrigerate it and remove the fat that coagulates on top. If anything, the dish gains added depth of flavour when made ahead and reheated.
Preheat oven to 350°F / 180°C / Gas Mark 4
Submitted by Keldon C. See all my recipes. | January 30th, 2022