This is not a precise recipe, though it is based on Jason Atherton’s recipe in Gourmet food for a fiver. Essentially we are braising and extracting meat from a cheap scrag-end cut of meat and then forming it into compressed and solid pieces. It’s a lot of work. A restaurant may be able to justify the effort as part of their philosophy of using every available part of the animal – or simply because they have the staff. A simpler way to enjoy lamb is to buy a leg or shoulder joint and roast it in the oven.
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