Hash of Lamb in Cider

The cooking term “hash”, which comes from the French hacher, to chop, means sliced or diced meat and vegetables. It was the name given to certain esteemed dishes from the Middle Ages onwards but fell into grave disrepute at the hands of many appallingly bad nineteenth-century cooks.

A hash requires a very good sauce, preferably with a little wine, ale or cider added and some fresh vegetab