The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...
Traditionally an Easter feast would focus on a roast leg or shoulder of lamb served with seasonal vegetables and some mint sauce. It’s a perfectly lovely lunch but has the potential to be a bit on the ...
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