Diced Leg of Lamb nye And probably a bowl of

And probably a bowl of aïoli recipe too

Less expensive than prime cuts but no less rewarding

The flesh is soft and succulent and the fat buttery

and wrapping helps lock in moisture for a juicier end result

Braised in a ginger and onion broth

Diced Leg of Lamb nye And probably a bowl ofA Versatile, Lean Cut for Slow Cooking and Skewers Our diced leg of lamb, cut into roughly one inch pieces for convenience, is a versatile ingredient suited to all kinds of cooking, from casseroles and curries to kebabs and braises. Lean and tender, it works particularly well in slower cooked dishes that allow its flavour to deepen and its texture to soften. It is also an excellent choice for skewering and cooking quickly over fire, especially when