Recent content by jenand

I did lamb breast last weekend and slow roasted it with ras el hanout rubbed onto it. It was lovely and the slow roasting made all the fat come out yet the meat was still as juicy as you'd expect from lamb.

If in doubt, add a little sugar on the lemons when cooking or make your own preserved lemons as in Moroccaan cuisine. They are really easy to do, create no waste and no bitterness.