Lamb Leg With Cannellini Beans

Our answer

Nigella's Slow-Cooked Lamb With Beans (from FEAST) uses lamb shoulder, which cooks slowly on a bed of part-cooked cannellini beans. Both cook gently and become fall-apart tender, and the dish needs very little attention once it is in the oven. Shoulder of lamb is marbled with fat, which makes it good for slow roasting as the fat renders out during the long cooking time, keeping the meat moist.

Our preference is to use lamb shoulder for this dish. Leg of lamb tends to be leaner and can dry out if cooked for too long. For lamb leg we would suggest a quicker cooking method and you may like to try either the Herbed Leg of Lamb or the Butterflied Leg Of Lamb With Bay Leaves And Balsamic Vinegar. To go alongside, you may want to consider the White Bean Mash, which can be made with canned cannellini beans.