Frequently Asked Questions (FAQ)
Can I use a different cut of lamb for this recipe?
Yes, lamb shoulder is ideal because of its fat content and tenderness when slow-cooked. However, you can also use lamb leg or neck for this recipe. Just be sure to adjust the cooking time as needed.
Can I make this lamb ragu without a slow cooker?
Absolutely! You can make this ragu on the stovetop by following the same steps but simmering the sauce in a large pot or Dutch oven for 2-3 hours on low heat. Stir occasionally and add more liquid if needed to prevent sticking.
How can I make this recipe ahead of time?
Lamb ragu is a great make-ahead dish. You can prepare it up to 2 days in advance and reheat it gently on the stovetop when you’re ready to serve. It’s also perfect for freezing, so you can always have a delicious meal ready in your freezer.
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