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wrote:

> 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.

I've made lamb stew many times with leg meat. About a 1 inch
dice. It works quite well. There are a million lamb stew
recipes around, though I never cook it from a recipe. Check
around.

My method: Brown the meat, remove. Brown some onions,
peppers, garlic, add some flour. Add the meat back in.
Add some stock and a bottle of beer and simmer for an
hour or so until the meat is tender.

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