This was one of the most amazing lamb dishes I have every made! I used lamb stew meat & just simmered it down in the tomato sauce until it was tender & came apart with two forks. It was even better the next day! Will b making this recipe on a regular basis.

So happy to hear you enjoyed! Yes a long slow cook is definitely good, if you can, and sounds great with fresh herbs and local lamb (I agree less gamey is generally better for this)

Cooked the sauce down to Sunday gravy consistency by adding additional stock & tomato paste. Added mushrooms & fresh herbs (I grow my own herbs). Tossed the sauce with fettuccine & served. It was AMAZING! I used fresh lam stew meat from a local farmer. His lamb is very mild & not nearly gamey as New Zealand or Austrilian lamb. I will definately make this again, & again!

So glad to hear you enjoyed!

Thanks, it's a great recipe if you are relatively new to lamb - easy to make, with great flavor but not too strongly "lamb" if you are a little unsure (or tricky to gauge a level of doneness)

Thanks, hope you enjoy! And yes the flavor is delicious.

Absolutely, it works well with lamb, beef and pork - just with each I'd recommend going with a cut that's good for braising (so eg shoulder for lamb and pork, chuck for beef). Though I am definitely a big fan of the lamb flavor, myself 🙂

Making in advance is definitely a great bonus, I agree. And glad you enjoyed the background - I do love a little food history too.