Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.
Lamb, like other red meats, becomes more tender if it is kept refrigerated for 2 to 3 days after buying. During this time, the natural enzymes soften the muscle fibre. * Young lamb (under four months) is leaner than older lamb (four months to one year).
Easy to prepare and the meat was lovely and tender - but it needed a bit more flavour. I would make it again but add more spices - perhaps some cinnamon. I served it with cous-cous and everyone enjoyed it. - 18 May 2010
Something else. Added half cup of toasted pine- nuts before serving - 18 May 2010