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 ...
Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need ...
Preheat the oven to 160 degrees. Heat an ovenproof pot and add the oil. Season the lamb with some salt, then add it to the pot and cook on a medium to high heat until browned all over, turning ...