Lamb Casserole Pieces (Curry Cut)

Lamb casserole pieces are mixed bone-in pieces cut in-store from the shoulder and forequarter, the right muscles for a long braise because their fat and collagen keep the meat moist and enrich the sauce. The bones are not an afterthought: the marrow and connective tissue they release give a curry gravy the body and depth that boneless meat cannot match. Around 24g protein per 100g cooked. Brown the pieces in batches, then braise at a low simmer for 1.5 to 2 hours until the meat pulls from the bone. It is the backbone of a Sri Lankan, Pakistani or North Indian lamb curry. If the meat is still firm at the hour mark, it needs more time, not more heat.