Back as a kid, way back that is, mum always prepared on special days lamb leg. I hated that dish and for years to come I did not touch lamb come high and come low! Only once in Australia I started to sample different dishes prepared with this meat. In Japan one hardly can find lamb offered as it is too smelly for the local market. Coming back to the Middle East a whole variety of dishes are offered and of them is the slow cooked lamb shoulder!
Seasoned lamb shoulder, sealed in a frying pan and then packed with herbs into a vacuum bag and cooked for six hours in a water bath releases a powerful and tasty explosion of flavors!
Another favorite dish are fried lamb sausages with herbs and tomato sauce; I just can’t get enough!
These served with a Spanish Omelet and some spicy mayo with Chiabatta bread is a flavorsome meal by it self!
As dessert Sour Cream with Dulce de Leche and Red Currants!