Lay the lamb, skin side up, in a shallow dish ... then covered with lemon juice or brine and left to cure for a few weeks. They are used a lot in North African cooking, including tagines.

An average of 4.0 out of 5 stars from 14 ratings Recipes come into being in strange ... mind for a while – and then I tried cooking a leg of lamb with them last Easter. Preheat the oven to ...