Possibly the best way use up the leftovers from our Spiced Lamb Shoulder recipe. It’s certainly our favourite here at F&T HQ. Sometimes all you need is nice big bowl of pasta with a good meaty Ragu, and this is exactly what it is. Comfort in a bowl. This is not a 6 hour …
These are one of the best fakeaways about. Tender pulled lamb with lemony pickled cabbage, homemade quick pink pickled onions a herby yoghurt and some minted Chimichurri. It sounds like a lot of work, but once the lamb is in the oven it takes no time at all, requires little skill and can be prepped …
This is our take on the Argentinian classic sauce – Chimichurri. We use a traditional blend of fresh flat leaf parsley, fresh garlic and fresh red chilli combined with red wine vinegar and olive oil, then with throw in a big handful of freshly chopped mint to totally change the profile of the sauce. …
Lamb shoulder, quite possibly one of the most underrated cuts of lamb falling behind leg and chops – at least on most menus. For us though, this is the best. When cooked low and slow the fat really breaks down and produces really tender and flakey meat – it literally falls off the bone. For …
