HERE’S a superb alternative to a ‘normal’ festive meal from Lauren Wilson of the Riverside Kitchen, Bakewell.
She reckons it’s easy to make but is rich and exotic enough for “a long, lazy alternative” – and after the year we’ve had, we all deserve that! The lamb should be very soft, almost falling apart, but cooking time varies depending on the time of year, so start checking it after four hours. Lauren suggests serving it with a rose water and cinnamon butter – and a dash of rum from local award-winning distillers White Peak Distillery.