Braising Lamb

Rich and Succulent Flovers

For lamb that melts in your mouth surrounded in a flavorsome sauce, braising is the ideal method, especially when you've other things to do while it's cooking in the oven. Ideal for diced leg of lamb, shoulder chops and shanks, braising brings a wonderful aromatic depth to lamb and allows you to cook the whole meal in the one dish – and also be creative with your seasoning. Sear meat in oil with vegetables and seasoning, then add enough liquid to cover and place in a moderate oven to braise until tender and richly flavored. Lamb is usually braised at 350-375°F, but you can also cook it long and slow at 250-300°F for a real comfort dish.