LAMB STEWING & BRAISING

Lincolnshire lamb produces some great cuts for slow wet cooking.

Classic Lamb stew can be slow cooked with a mixture of root vegetables and potoatoes in a casual stew or a more formal Lancashire Hot Pot.

Lamb Shanks are great moist roast with red wine and shallots.

Lamb Shoulder on the bone braised slowly till it falls off the bone serrved with new potatoes and curly kale.

Neck of Lamb is perfect for currying either with a mild pasanda or a super spicy vindaloo.

Before cooking always take the meat out of the fridge at least an hour before starting cooking. Always add basic seasoning before starting cooking and always pre-heat the oven.