Slow-cooked shoulder of lamb with fennel and marsala
- April 2013
- Serves 6
- takes 10 minutes to make, 4 hours to cook
The fennel and marsala in this slow-cooked lamb recipe add wonderful sweet and aniseed notes – perfect for a special feast.
- 23.3g (9.9g saturated)
- 4.1g (3.7g sugars)
Use leftover cooked lamb to fill a rustic shepherd’s pie, or freeze in resealable freezer bags. Defrost thoroughly, then reheat or use in another recipe of your choice.
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