To cure the lamb, mix together demerara sugar, sea salt, ground toasted fennel seeds, garlic, soy sauce and olive oil. Place
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.