麻豆社

by Hugh Fearnley-Whittingstall

This cheaper cut of meat is slow cooked to perfection with Moroccan spices and apricots.

Main course

Buyer's guide

You can buy stewing lamb ready-diced, or ask your butcher to dice a piece to order so you know exactly what you're buying.

Preparation

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb, or try a slow-cooked lamb curry or tagine for a richer dish.