The lamb joint serves eight. Use half the cooked meat in this recipe and save half for later. It can be kept in the fridge for two to four days, or frozen for up to two months. To reheat the cold ...

The tender, slow-cooked lamb in this cherished Moroccan dish takes on a fruity avatar thanks to a garnish of apricots, olives and lemon Ingredients 1kg boneless lamb leg or shoulder, cubed 3 tsp ...