Some friends from Brazil are due for dinner tonight (Friday), but they
are flying on standby tickets - not a good idea at Christmas - and I
have not heard from them yet, so can't be sure if they will turn up.

I was going to roast a fresh boned leg of Welsh lamb, but am wondering
if I could do a slow cooked version in a casserole that I could use at
a later date if my friends are a no-show. I will look through the
archives now but if anyone gas a suggestion, please post it. Especially
interested to know if I should dice the lamb or leave it whole, and
also info re cooking times.

Thanx a million, James