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This recipe extract from Cluck, Oink, Baa, Moo by Miranda Ballard was inspired by a Belvoir fruit cordial she was served on a break during the lamb cutting section of a butchery course…and thought she’d try the combination for a type of tagine! If you’re cutting your leg of lamb, this recipe is perfect for the rump/chump top meat. Just trim it and cut into 2-cm/1-inch dice.
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