2 tbsp oil
2 cloves garlic
4 rashers rindless bacon
1 cube lamb stock
250 millilitres red wine
2 tsp fresh thyme leaves
1 bay leaf
350 grams button mushrooms
1 tbsp cornflower
freshly ground black pepper
3. Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside.
4. Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.
5. Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato puree, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.
6. Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables.
Original recipe from here
• The typical cuts of lamb seen in grocery stores are from a lamb between the ages of five months and one year. Specialty markets may carry whole “hothouse” or baby lamb and Spring (Easter) lamb. Some ethnic recipes will include “mutton” or “yearling,” which should not be referred to as lamb. They are older and stronger in both texture and taste.
• Cuts from the rib section will be expensive. They are tender and juicy and include “rack of lamb,” “crown roast,” and chops.
• Loin cuts are also superior in tenderness and flavor and even pricier than rib meats. These include roasts, the saddle, tenderloins and chops.
• Shoulder meat tends to be less tender and more bony than leg sections and cost the least.
• Only the back legs are processed for commercial sale.
• Ground lamb is the main ingredient in moussaka, a traditional Mediterranean dish.
• Lamb is graded in a manner similar to beef: prime, choice, and good (along with “utility” and “cull”). Choice and Prime are the most commonly available. The numbering system – one-five – refers to the meat to fat ratio per animal.
• Stew meat can be purchased in chunks, or larger sections, which can be cubed at home. These should be from the less expensive parts of lamb.
• For sautes, choose medallions or chops that are no thicker than one inch. Cook dry for a perfect sear.
• If packaged, be sure that there is little or no liquid inside. Meat should not be shiny, but may have a membrane called the “fell” adhering to part of the surface.
• Calculate about one pound per person when buying a leg roast. Reduce to one-half pound per person if the cut is boneless. A rack of about eight ribs will typically serve two-three people.
• Do not use any lamb beyond the “sell by” date if it has not been frozen.
• Chops and small portions should be refrigerated and used with two-three days. Keep in freezer for about four months.
• Large cuts will last up to five days if kept cold and tightly wrapped. Freeze for about eight months.
• Do not leave fresh meat un-refrigerated for more than hour.
These 'more about lamb' facts and further links can be found here