• 700 g (1 lb 8 oz) lamb short loin, trimmed of fat and sinews
• 800 g (1 lb 10 oz) demerara sugar
• 500 g (1 lb) coarse sea salt
• 2 teaspoons dry-toasted fennel seeds, ground
• 4 cloves garlic, finely chopped
• 125 ml (4 ¼ fl oz) soy sauce
• 3 tablespoons extra virgin olive oil

To cure the lamb, mix together demerara sugar, sea salt, ground toasted fennel seeds, garlic, soy sauce and olive oil. Place 1 cm (½ in) of the mixture in the bottom of a non-metal, rectangular dish just large enough to hold the meat. Place lamb on top and cover with remaining mixture. Seal the dish and refrigerate. Turn the meat the same time the next day, making sure it remains covered with the mixture, then remove from the fridge after 36 hours.

Rinse off excess mixture under cold water, pat dry, then place cured meat on a cake rack in a cool place, away from light — the fridge is a good place. Allow to drain for 2 hours. The lamb is now ready to use and will keep, wrapped in greaseproof paper then pastic wrap, for 10-12 days in the fridge.