Lamb is one of my favourite types of meat to work with, the shoulder specifically, said Gary Townsend, head chef at Elements, Glasgow. The shoulder has a strong flavour and holds up well against the robust herbs and spices in this dish. Due to the slow braising the lamb will fall off the bone and melt in the mouth. Using the cooking juices as a sauce poured over buttery mashed sweet potato with some tenderstem broccoli is an interesting alternative to the traditional Sunday roast.
Ingredients:
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