Lamb cooked in milk with fennel from Riverford Farm: Recipes for Everyday & Sunday (page 183) by Guy Watson and Jane Baxter

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Artichoke gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb legs for lamb shoulder, and wild fennel or dill for fennel tops.

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