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This slow cooked lamb dish is what the Italians traditionally cook for easter Sunday. If you’ve never cooked meat in milk before, it’s a revelation. Just like a good stock, the milk is there to keep things juicy over the long cooking process. But, because of the fat in the milk, it also makes the most incredible sauce with fatty curds flavoured with garlic, bay and rosemary. The lamb comes out incredibly tender, and the lemon adds a lovely tang which cuts right through the richness of the fat. Serve with a simple mash spiked with a touch of grated nutmeg and some dark wilted greens on the side.
