Lamb borscht

Lamb is a meat that’s eaten all over the world and its rich taste combines well with spices and other highly flavoured ingredients. Tougher cuts are ideal for slow-cooking and make great braises and stews while prime cuts lamb borscht be quick-cooked, barbecued or roasted and are best eaten pink. This is a fatty cut that can be left whole on the bone, or boned then rolled into a roasting joint. It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart.