Lamb Daube

• 1 kg boned shoulder of mutton or lamb
• 1 pig’s trotter cut into four pieces (optional).

It is preferable to start marinading the meat the day before you intend to cook it, but a few hours is better than nothing. Trim the fat off the outside of the lamb, cut the meat into large pieces and remove any large seams of fat. Place the lamb or mutton and trotter in a bowl with the vegetables, herbs, orange peel, marc or brandy, wine, olive oil and peppercorns. Leave in the refrigerator or