The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. Put a flameproof ...

Divide into 8 pieces and roll into dumplings. Place the dumplings on top of the lamb for the last 40 minutes of cooking time. TASTE'S take Root veggies are often the most overlooked in the food basket ...

Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned.