Lamb Trotters (Paya)

Lamb trotters (paya) are sheep feet, all skin, cartilage and bone, which break down over long simmering into a rich, gelatinous broth that sets to jelly when cold. Milder and more delicate than beef trotters. Thaw and rinse well, then simmer for 4 to 6 hours, or pressure cook, until the broth is silky and the soft pieces come away from the bone.

This is a traditional cut for paya, the spiced trotter stew, often served at Eid and on cold weekends across South Asian and Middle Eastern kitchens. The collagen-heavy broth is prized as a warming, restorative food. Cook it slow and skim the surface for a cleaner finish; there is no shortcut to the gelatine.