The fashionable modern cooking style called sousvide, which involves cooking in a sealed bag, echoes an old Ottoman technique. We’ve been using pastry to seal the flavour in meat and vegetables for centuries—as evidenced by the title of this dish, which literally translates as ‘enclosed lamb’.

In this case, the lamb is sealed and cooked for so long the meat falls off the bone. I’ve been inspired by the Australian meat pie, and made an edible dough.