Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
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If you’d rather use leg of lamb, simply rotate it every hour in the sauce so that it stays moist. Whichever cut you choose, buy it on the bone – as the meat cooks it will gain flavour.
Tagliatelle with lamb ragu
Shred the remaining lamb into small pieces, mix with any leftover sauce, then pop in the fridge overnight. The next day, stir through a 400g can chopped tomatoes or 400ml passata, 1 tsp sugar and 1 tsp leftover oregano leaves. Heat gently in a pan while you cook 400g tagliatelle, then toss through the drained pasta and sprinkle with Parmesan to serve.